Ingredients:

1 lb. sirloin, cut for stir fry (sliced into 1/2 inch strips & cut into 2 inch lengths).
1/4 Cup soy sauce
2 Tbsp dry sherry
2 Tsp minced fresh ginger
2 cloves garlic
1 Tsp sugar
1/2 Tsp Chinese five spice powder
1/2 Tsp crushed red pepper
1 large head of bok choy
2 Tsp cornstarch
2Tbps oil
Hot cooked Chinese egg noodles

Directions:

Combine

Soy sauce
Sherry
Ginger
Garlic
Sugar
Five spice powder
Red pepper

in a medium bowl. Add beef and toss to coat. Set aside.

Cut the bottom 11/2 inch root from the bok choy and throw away. Separate bok choy leaves from stems. Rinse and pat dry. Stack leaves and cut crosswise into 1-inch slices. Cut stems diagonally into 1/2-inch slices. Keep stems and leaves separate.

Drain beef, reserving marinade. Stir cornstarch into reserved marinade. Stir until smooth and set aside.

Heak wok over medium-high heat 1 minute or until hot. Drizzle 1 Tbsp oil into wok and heat 30 seconds. Add beef. Stir-fry 2 minutes or until beef is barely pink in center. Remove beef to large bowl.

Add remaining 1Tbsp oil and heat 30 seconds. Add bok choy stems. Stir-fry 3 minutes. Add bok choy leaves. Stir-fry 2 minutes.

Stir marinade mixture until smooth. Add to wok. Stir-fry 1 minute or until sauce boils and thickens.

Return beef and any accumulated juices to wok. Cook until heated through. Serve over noodles.

Yield: Four servings.

[FromQuick and Easy Stir-Fry Recipes. N.P.:N.D.]

Notes:

Five spice powder consists of anise seeds, fennel, cloves, cinnamon and ginger or black pepper. It is an integral part of this recipe and should not be omitted. It is available in any Asian market.

Always cook this amount, even if you are only two. The leftovers will keep for several days afterwards and make a good lunch.

Rice noodles can substitute for egg noodles. They are packaged dry, and a piece about 1 inch thick by 4 inches square will do for each person. Twice that for this recipe.