2 cups vegetable stock
1 tbsp oyster sauce
2 tbsp shaoxing wine
2 tbsp light soy sauce
2 tsp dark soy sauce
1 tbsp peanut or vegetable oil
1 yellow onion, minced/diced
1 tsp ginger, minced
2 tbsp cornstarch
1 tbsp sesame oil
450g Impossible Beef
1/2 red bell pepper, thinly sliced
1/2 yellow bell pepper, thinly sliced
130g baby bok choy
Spring Onion for garnishing, thin strips
Mee Pok
  View this post on Instagram   A post shared by Michelle Hon | Mom Biz Growth (@thechillmom)


1.Thinly slice the red and yellow bell peppers.
2.Mince 1 yellow onion.
3.Prepare the sauce by adding and combining the vegetable stock with the oyster sauce, shaoxing wine, light and dark soy sauces, and white pepper (based on preference)
4.In a wok, stir fry the Impossible Beef together with the onions and ginger. Pour the sauce over and mix well. Cover the wok with a lid and turn the heat down to medium.
5.In a pot of boiling water, blanch the bok choy and set aside. Add the mee pok noodles next, cook as per instructions then drain and add to serving bowls.
6.Next, make a cornstarch slurry with 2 tbsp of cornstarch and 1/4 cup of water.
7.Add cornstarch slurry into the wok. Stir to mix.
8.Once gravy has thickened, it is ready to be served.
9.Place beef on noodles with bok choy on the side, and pour gravy over.

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