Bokcoy Ca Sukiyaki
Bokcoy aka mustard spoons are popular.
To create processing variations bokcoy, now we try to cook sukiyaki bokcoy ca.
It was ..
Category Cuisines: Asian fusion
Presented To: 4 People
Ingredients:
2 tablespoons vegetable oil
1/4 teaspoon sesame oil
2 cloves garlic, finely chopped
150 grams of beef for sukiyaki *
200 grams of baby bokcoy **
1 tablespoon oyster sauce
1 tablespoon soy sauce
1/2 teaspoon ground pepper
1/2 teaspoon salt
100 ml of water
1/2 teaspoon flour or cornstarch, dissolved in a little cold water
* The beef for sukiyaki, is thinly sliced beef with less fat, and is usually used to make hidangna sukiyaki. If no, can be replaced with thinly sliced beef.
Baby ** Bokcoy is bokcoy (a type of mustard that looks like a spoon) in a small size. Can be replaced with mustard greens (caisim), or young kailan.
How to prepare:
1. Heat the vegetable oil and sesame oil.
2. Saute garlic until golden.
3. Add beef sukiyaki, and cook until stiff.
4. Enter bokcoy, turn the fire, and cook until wilted.
5. Add seasonings and water, bring to a boil.
6. Pour the starch solution, stirring until thickened, remove from heat.
7. Serve warm.
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