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Loading...| 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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