MORE COOKING WITH CROC!!
Croc's Easy Stir-Fry
1 bag baby spinach
1 bag "herbal salad" blend
1 head of bok choy
1 egg
1 lb. extra-lean ground beef
5 nori sheets
bean sprouts
alfalfa sprouts
sesame oil
soy sauce
sugar
white pepper
carrots
rice vinegar
garlic cloves
brown rice (short-grain)
Cook the rice. This takes about an hour, so continue with the other steps, checking on occasionally.
Marinate the meat. In a bowl break the meat up and combine 4 tsp sugar, 4 tb sesame oil and 4 tb soy sauce. Add white pepper to taste. Let sit in a fridge while the other prep work is done.
Prepare the vegetables. Wash and dry the vegetables. Chop the carrots. Coarsely chop the bok choy.
Create the sauce. Combine 6 tsp sugar, 6 tb soy sauce, 6 tb sesame oil and rice vinegar to taste in a bowl. Generously add white pepper to taste. Peel and press the garlic to taste and add to the sauce.
Make the omelete. Add egg to wok with a pinch salt. Wait for egg to be finished on one side before flipping. After egg omelete is cooked, remove from wok and chop.
Rice should be nearing completion before you begin the next step.
Begin the stir fry. Coat the wok with a thin layer of sesame oil. add the ground beef. after ground beef is cooked, add the carrots. After a few minutes add the remaining vegetables as well as the egg. Press more garlic and add to wok. Pour the sauce over the mixture. Stirfry until vegetables are cooked.
Cut the nori sheets into strips of approximately one inch wide.
At this point the rice should be finished, so scoop a healthy amount of rice into the wok. Continue stir frying, and at this point add the nori strips. Stir fry until rice is finished.