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There are lots of resources of information on cooking. Some information is tailored in the direction of experienced cooks and not for the ordinary person. It can be puzzling to wade through every one of the offered details. Thankfully, this Taiwanese Velveted Beef, Egg, and Bok Choy Stir-Fry recipe is easy to make and will certainly give you some wonderful ideas. They will benefit anyone, also an amateur.

Prepare Bok choy.
You need to prepare Beef.
Prepare Egg.
Use Finely chopped garlic.
You need to prepare Seasonings for the beef.
Prepare Soy sauce.
You need Cooking sake.
Prepare Sugar.
You need to prepare Katakuriko.
You need to prepare Seasoning ingredients:.
You need Cooking sake.
You need to prepare Weipa (Chinese soup stock is also OK).
You need Oyster sauce.
Provide Sugar.
You need Water.
Prepare Katakuriko dissolved in water.
Provide Sesame oil.

Season the beef beforehand and leave for 10 minutes..
Cut the bok-choy into bite-sized pieces, and separate the stem and leaf. Beat the eggs..
Add 3 tablespoonfuls of vegetable oil in a frying pan, and fry the eggs as you would make scrambled eggs. Set aside on a plate..
Add another 3 tablespoonfuls of vegetable oil, and stir fry the beef. When half cooked, set this aside as well..
Fry the garlic in the remaining oil, add the stems of the bok-choy and stir fry. Pour in sake and briskly stir..
Throw in the green leafy parts of bok-choy, and stir fry..
When the greens start to cook through and soften, return the beef and eggs to the pan and fry them little more. Add in the water, Weipa, oyster sauce, and sugar and combine while stir-frying..
Thicken with a katakuriko slurry. Lastly, turn off the heat, and swirl in the sesame oil, and it's ready to be served..

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