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Fresh Basil & Bok Choy Stir-fry February 13, 2011

This bok choy stir-fry dish is full of color and flavor complexity

Fresh basil, garlic, mango, and subtle hints of ginger give this dish a complex and inviting flavor.

Fresh Basil & Bok Choy Stir-fry

4-5 heads of fresh Bok Choy
3 cloves fresh garlic
Fresh basil leaves (a small handful)
2 leaves red cabbage
Stir-fry cut 100% grass-fed lean beef
1 overflowing cup of beech mushrooms
2 tablespoons olive oil
1 tablespoon reduced sodium soy-sauce
1 tablespoon Thai ginger marinade

Heat olive oil in pan at medium high heat and begin cooking beef. Rinse all vegetables thoroughly and add bok choy stalks cut into bite-sized pieces (save leaves to add in later) once the meat is mostly browned. Stir food frequently. Cut up cabbage leaves into small pieces and add cabbage and mushrooms to pan. Allow these ingredients to cook as you slice the bok choy leaves and fresh basil, then add these into the mixture along with the soy sauce and marinade. Once leaves have wilted, add in a few pieces of fresh (or de-thawed frozen) mango.


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