from a really old cookbook by really old church ladies
- 1 lb. finely cut stewing beef or tofu
- 2 TB cooking sherry
- 2 TB soy sauce
- rice, cooked
- 1 TB oil
- Ginger root to taste
- 1 tsp. cornstarch
- salt and pepper
- 1 bunch bok choy, cut up
- Marinate beef for 1/2 day in sherry, soy sauce, oil, ginger root, cornstarch, salt and pepper. Cook beef slowly for about 1 hour. If using tofu, stir-fry until brown and then remove and soak in above mixture.
- Add bok choy and cook about 10 minutes. Add additional water if necessary.
- Thicken with gravy made of 2 TB cornstarch, 1/2 c. water, and 1 TB soy sauce. Serve bok choy mixture over hot rice.