Stir-Fried Bok Choy with Ground Meat

300g (10 oz) ground meat (pork, beef, or chicken)

3–4 heads of baby bok choy, chopped into bite-sized pieces

1 small onion, diced

2–3 cloves garlic, minced

1 tbsp ginger, minced (optional but great for flavor)

2 tbsp vegetable oil (for stir-frying)

For the sauce:

2 tbsp soy sauce

1 tbsp oyster sauce

1 tbsp hoisin sauce (optional for extra sweetness)

1 tsp sesame oil

1 tsp sugar (adjust to taste)

2 tbsp water or chicken broth

1 tsp cornstarch (to thicken sauce)

 Instructions:

Prepare Sauce:

In a small bowl, mix together soy sauce, oyster sauce, hoisin sauce (if using), sesame oil, sugar, water/broth, and cornstarch. Set aside.

Cook Ground Meat:

Heat 1 tbsp of oil in a large pan or wok over medium-high heat.

Add the ground meat and cook until browned and slightly crispy. Break it apart as it cooks.

Once done, push the meat to one side of the pan.

Sauté Aromatics:

Add the remaining 1 tbsp of oil to the empty side of the pan.

Add garlic, onion, and ginger. Stir-fry for about 1–2 minutes until fragrant.

Add Bok Choy:

Toss in the chopped bok choy. Stir everything together.

Stir-fry for 3–5 minutes, or until bok choy is tender but still vibrant and slightly crisp.

Add Sauce:

Pour in the prepared sauce and mix everything well.

Cook for another 1–2 minutes until the sauce thickens and evenly coats the meat and vegetables.

Taste & Serve:

Adjust seasoning if needed (add soy sauce, salt, or pepper to taste).

Serve hot over steamed rice or noodles.

 Optional Add-ons:

Add red chili flakes or fresh chili for heat.

Top with sesame seeds or chopped green onions for garnish.