1 lean sirloin steak, thinly sliced
2 tblsp virgin oil
2 bunches baby bok choy
6 stalks asparagus
1 carrot, sliced
1 celery stalk, sliced
1 onion, sliced
12 cup shiitake mushrooms
4 cloves garlic, sliced
1/4 cup almonds, sliced
1 tblsp sesame seeds
1/4 cup chopped parsley
1.4 chopped cliantro
1 tsp garlic spice
1 tbsp fresh chopped ginger or 1 tsp ginger powder
1/4 cup of oyster sauce ( more is desired )
1/4 cup water
1 tblsp cornstarch with a small amount of water
Ground black pepper to taste
1/2 lemon ( one slice for garnish )
Cut the ends from the bunches of baby bok choy. Separate the leaves and wash and pat dry. Cut up half of the mushrooms and 2 cloves of garlic. In a small bowl add two tablespoons of the oyster sauce with 1/4 cup water.
In a pan, add 1 tblsp of virgin oil, add the bok choy leaves and cook for a few minutes. Add the garlic and the mushrooms and continue to cook. When the leaves have cooked down slightly add the oyster sauce with water and cover the pot. Cook for 5 minutes then test the leaves, ( should be cooked but still firm )
In a large skillet add 1 tblsp oil, 2 cloves of garlic and the beef. Saute till the beef is slightly cooked but still pink. Remove from the pan. To the skillet add a bit more virgin oil, carrots, onions and snow peas, then after a minutes of cooking, add the mushrooms and fresh chopped herbs and spices.
Return the beef to the skillet with the vegetables and add the oyster sauce, white wine and fresh squeezed lemon juice. Cook and bring to a slight boil. You now need to add the bok choy, garlic and mushrooms from the other pan, but first remove 4 large leaves and set aside to cool. ( you need these for the presentation).
Stir fry the dish adding pepper and garlic spice to taste then add 1 tbsp cornstarch ( stirred with water ) to thicken the sauce.
On a plate, lay out four bok choy leaves, flat with the ends meeting in the middle. Top the stir fry into the centre of the plate and then pull up the sides around the meat and veggies. *** Design the dish to your liking ***
Sprinkle with sesame seeds and serve with lemon wedges.