2/3 cup chicken broth
1 tablespoon fresh gingerroot, chopped
1 teaspoon garlic, minced
4 baby bok choy, halved lengthwise
1/2 cup chicken broth
1/4 cup oyster sauce
2 tablespoons low-sodium soy sauce
1 tablespoon cornstarch
2 teaspoons sugar
2 teaspoons toasted sesame oil
2 tablespoons canola oil
1 red bell pepper, seeded and cut into strips
1 yellow bell pepper, seeded and cut into strips
4 (3/4 pound) cooked boneless beef short ribs, cut into 1-inch chunks
8 shitake mushrooms, stems removed
6 scallions, cut diagonally into 2-inch pieces
Bok choy: In a nonstick skillet or wok over high heat, bring 2/3 cup chicken broth, gingerroot, and garlic to a boil. Add bok choy; cover and cook 4 to 5 minutes. Remove bok choy to a platter; pour remaining broth mixture into a 2-cup measure.
Sauce: Add sauce ingredients to reserved broth mixture; stir until cornstarch is dissolved.
Stir-fry: Heat oil in skillet over high heat until hot. Add pepper strips; stir-fry 1 minute. Add beef and mushrooms; stir-fry 2 minutes. Restir sauce mixture and pour into skillet with scallions; cook, stirring constantly, 1 minute. Return bok choy to skillet and gently toss to combine. Serve with rice.
Nutritional Information (per serving)
Total Fat 26g
Total Carbohydrate 20g