The food of the Shandong Province is characterized by fresh approaches to veggies. While you can find many fried foods on the street, more of the offerings in and out of restaurants feature vegetables.
I first enjoyed this recipe for lunch on an unusually hot March Friday. A husband and wife with a steam table, just outside the gates of where I am living. It was so good and easy a couple days later I got all the fixing's to make it myself.
- 8 heads bok choy, bottom sections separated from the green tops
- 1 lb ground beef
- 1 sliced leek
- 1 tsp Sesame Oil
- 1 tbsp Peanut Oil
- 1 tbsp Garlic Ginger Salt
- 1 tbsp Sesame Seeds
- 3 Yuba (tofu) sheets cut in approimately 4" squares
In a wok or large frying pan, on a medium setting, heat seasame and peanut oil. Add the bok choy bottoms and 1/2 sliced leek. Saute. Add ground beef, cook and season with Garlic Ginger Salt.
When the ground beef is cooked, add the bok choy tops and sliced leeks. You may cover the wok/pan to ‘steam’ the vegetables, take care not to over cook.
Best served with hot with Yuba, tofu sheets to wrap in.
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