Gebratener Bok Choy mit Hackfleisch

Zutaten

• 1 Tbsp Olive oil (can use vegetable or avocado oil)
• 3 cloves Garlic, minced (use garlic paste if short on time)
• 1 tsp Fresh ginger, minced (use half if substituting ground ginger)
• 1 lb Ground beef (or chicken/turkey, lean versions 85/15, or substitute ground pork)
• 0.5 Onion, finely chopped (red onion or shallot also work)
• 1 Tbsp Soy sauce (use low-sodium soy sauce for less salt)
• 1 Tbsp Oyster sauce (optional, substitute hoisin or mushroom sauce)
• 1 tsp Sesame oil (adds nutty aroma and flavor)
• 0.5 tsp Salt (adjust based on soy sauce saltiness)
• 0.5 tsp Black pepper (use freshly ground pepper for best flavor)
• 0.5 tsp Red pepper flakes (optional, for a spicy kick)
• 1 bunch Bok choy (stems and leaves separated; use baby bok choy or napa cabbage hybrid)
• 0.25 cup Water or chicken broth (helps steam and soften stems)

Zubereitung

1. 1

   Prep & Warm Your Pan: Slice bok choy stems and separate leaves. Heat a wok or large skillet over medium-high heat and add olive oil.

2. 2

   Sauté Aromatics: Add minced garlic and ginger to the hot oil. Stir for about 30 seconds until fragrant — be careful not to let them burn.

3. 3

   Brown the Ground Meat: Add ground meat and chopped onion. Cook for 3–4 minutes until the meat loses its pink color and begins browning. Stir in soy sauce, oyster sauce, sesame oil, salt, pepper, and red pepper flakes.

4. 4

   Add Bok Choy Stems & Liquid: Stir in bok choy stems and pour in ¼ cup of water or broth. Cover briefly or stir to help soften stems for about 1–2 minutes.

5. 5

   Add Leaves & Finish: Add bok choy leaves, tossing quickly until wilted (about 1 minute). Ensure everything is coated in sauce and heated through. Adjust seasoning to taste.

6. 6

   Serve Immediately: Transfer to a serving plate. Enjoy the savory ground meat paired with crisp-tender greens for a quick, satisfying meal.