Post by coffeequeen on Jan 14, 2020 8:59:41 GMT -5
Minced Beef with Bok Choy and Fried Egg from the March 2015 issue of Cooking Light, also on the CLD. Very good, lots of flavor. The family found the bok choy hard to cut when it was in the bowl, next time I will slice it up and stir fry it. They also recommended doubling the sauce for the beef, not because it was too dry but because it was so good!
coffeequeen, we had this for dinner tonight. It was so fast and delicious. I took your advice and doubled the sauce and chopped the bok choy. I also added a few chopped shallots in with the ground meat. Thanks for sharing this. I can see doing this with just about any vegetable.