Bokcoy Ca Sukiyaki

Bokcoy or mustard spoon being popular. To make processing variations bokcoy, now we try to cook sukiyaki bokcoy ca.

2 tablespoons vegetable oil
1/4 teaspoon sesame oil
2 cloves garlic, finely chopped
150 grams of beef for sukiyaki *
200 grams of baby bokcoy **
1 tablespoon oyster sauce
1 tablespoon soy sauce
1/2 teaspoon ground pepper
1/2 teaspoon salt
100 ml of water
1/2 teaspoon of flour or cornstarch, dissolved in a little cold water

* The beef for sukiyaki, are thin slices of beef with less fat, and is usually used to make hidangna sukiyaki. If no, could be replaced with thinly sliced ??beef.
Baby ** Bokcoy is bokcoy (a type of cabbage that looks like a spoon) in a small size. Can be replaced with green cabbage (caisim), or young kailan.

1. Heat the vegetable oil and sesame oil. 2. Saute garlic until golden. 3. Add beef sukiyaki, and cook until stiff. 4. Enter bokcoy, turn up the fire, and cook until wilted. 5. Add seasoning and water, bring to a boil. 6. Pour the starch solution, stirring until thickened, remove from heat. 7. Serve warm.

Nutritions

Calories
72

Sodium
670mg
27% DV

Fat
7g
11% DV

Protein
1g
2% DV

Carbs
2g
0% DV

Fiber
0.5g
2% DV