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Bok Choy Yuke

June 21, 2012

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


  1. 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.
  2. Add bok choy and cook about 10 minutes.  Add additional water if necessary.
  3. Thicken with gravy made of 2 TB cornstarch, 1/2 c. water, and 1 TB soy sauce.  Serve bok choy mixture over hot rice.
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