Stir-Fried Soy Steak With Bok Choy

5.0 (1 reviews)

1 tsp. cornstarch
1 tsp. soy saucev 1/2 tsp. sesame oil
1 Tbsp. water
3 Tbsp. vegetable or peanut oil, divided
3 or 4 dried red chilies
2 thin slices ginger, about 2 inches by 1 inch, cut into matchsticks
2 large garlic cloves, minced
1/2 lb. vegetarian steak, cut into thin strips (try VEGE Steak)
1 Tbsp. rice wine or dry sherry
1 lb. bok choy, sliced on the diagonal into 2-inch lengths
1/2 tsp. sugar

• In a small bowl, whisk together the cornstarch, soy sauce, sesame oil, and water.
• Heat 2 Tbsp. of the oil in a wok or large skillet over high heat. Add the chilies, ginger, garlic, “steak” strips, and rice wine.
• Stir-fry, turning often with a slotted spoon, until the liquid evaporates, about 2 to 3 minutes.
• Transfer to a plate and wipe out the skillet. Add the remaining 1 Tbsp. of oil and heat over high heat. Add the bok choy and sugar and quickly stir-fry, just to coat in the oil, about 30 seconds. Cover and steam-cook for 1 to 2 minutes, depending on how crisp you want the bok choy.
• Add the cornstarch mixture and cook for a few seconds, until glossy.

Makes 4 to 6 servings

Per serving: 194 calories (60 percent from fat), 13.7 g fat (2.5 g saturated, 5.3 g monounsaturated), 0 g cholesterol, 10.1 g protein, 10 g carbohydrates, 1.3 g fiber, 75.3 mg sodium.

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 Ingrid E. Newkirk

“Almost all of us grew up eating meat, wearing leather, and going to circuses and zoos. We never considered the impact of these actions on the animals involved. For whatever reason, you are now asking the question: Why should animals have rights?” READ MORE

— Ingrid E. Newkirk, PETA President and co-author of Animalkind