Bok Choy and Carrot Stir-Fry | Oregonian Recipes

Name: Bok Choy and Carrot Stir-Fry | Oregonian Recipes
Ingredients: 1/2 pound beef sirloin, sliced 1/4 inch thick (or use pork, boneless, skinless chicken, cubed tofu or medium shrimp peeled and deveined); 2 pounds bok choy or baby bok choy; 4 large carrots; 4 green onions; 2 cloves garlic, minced; 1 tablespoon grated fresh ginger; 2/3 cup low-sodium soy sauce; 2 teaspoons sambal oelek or sriracha or 1 teaspoon crushed red pepper flakes (or to taste); 1 tablespoon cornstarch; 2 tablespoons vegetable oil (divided); 4 cups hot cooked brown or white rice

recipes.oregonlive.com

The protein in this dish takes a backseat to all the vegetables, which means anything will work, from chicken to shrimp to tofu. Just use what you prefer. Yo...

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Ingredients

1/2 pound beef sirloin, sliced 1/4 inch thick (or use pork, boneless, skinless chicken, cubed tofu or medium shrimp peeled and deveined)
2 pounds bok choy or baby bok choy
4 large carrots
4 green onions
2 cloves garlic, minced
1 tablespoon grated fresh ginger
2/3 cup low-sodium soy sauce
2 teaspoons sambal oelek or sriracha or 1 teaspoon crushed red pepper flakes (or to taste)
1 tablespoon cornstarch
2 tablespoons vegetable oil (divided)
4 cups hot cooked brown or white rice