Cooking Instructions
- 1
Mince the ginger
- 2
Slice the beef against the grain in 1/2 strips and set aside in a bowl with soy sauce and 1/2 the ginger while preparing the vegetables
- 3
Sauté the mushrooms, garlic, and remaining ginger in about 1 tablespoon of oil until limp then set aside.
- 4
In a very hot wok with 1 tablespoon oil brown 1/2 the beef, set aside and the brown the remaining with another tablespoon oil.
- 5
Mix the corn starch and cold water, stir and add to pan with beef, mushrooms.
- 6
In the hot wok add remaining oil then sear the snow peas, boc choy and carrots for 3 minutes. Then add to pan with remaining ingredients.
- 7
Simmer for 5 minutes to blend
- 8
Serve over white rice
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