Recipe: Asian Stir-Fry By Carolyn Vachani, MSN, RN, AOCN, July 15, 2009

Stir-fry is an easy way to whip up a healthy, flavorful and versatile dish. Substitute chicken or shrimp for the beef, or use tofu and vegetable stock for a vegetarian version. A healthy meal for the whole family! Bok choy is a wonderful leafy vegetable, packed with vitamins A & C and calcium. This makes enough for 4, particularly if you serve with rice.

Ingredients

Marinande
1 Tablespoons fresh ginger (grated or sliced thin)
1 Tablespoon garlic, chopped or through a garlic press
3 Tablespoons low-sodium soy sauce
1 teaspoon toasted sesame oil
2 teaspoons corn starch

1/2-3/4 pound of stir fry beef (or a steak of your choice, cut into strips, flank works well)
2 teaspoons toasted sesame oil
6-8 ounces of mushrooms of your choice, sliced (I use a wild mushroom mix or shitake for good flavor)
3 carrots, thinly sliced
1 medium head bok choy (yields about 2 cups uncooked)
1 cup beef both and 2 teaspoons corn starch, whisked together

Instructions