Beef with Napa Cabbage

Prep Time 15 Minutes Marinating Time 10 Minutes Ready in 8 Minutes

½ to ¾ Pound pork rib

1 Teaspoon cornstarch

1 Tablespoon soy sauce

½ Teaspoon fresh minced ginger

Cooking Sauce Follows

1 head Napa cabbage or one head Bok Choy

¼ Cup salad oil

1 clove garlic minced

2 green onions chopped

Cut beef or pork into small chunks. 

In a bowl, stir together cornstarch, soy, and ginger.  Add beef or pork and stir to coat well. Let marinate for 10 minutes.

Meanwhile, prepare Cooking Sauce and set aside.  Also chop up cabbage.

Place wok or large fry pan over high heat.  When wok is hot add 2 Tablespoons of the oil.  When oil is hot add meat mixture.  Stir fry until meat is browned.  Set aside.

Add remaining 2 tablespoons oil to wok.  When oil is hot, add garlic and stir fry for about 30 seconds.  Add cabbage and stir fry until cabbage is bright green and tender crisp to bite about 2 minutes.

Return meat mixture to work.  Stir cooking sauce and add, then stir until sauce boils and thickens.  Mix in onions.

Cooking Sauce, Stir together 1 tablespoon each cornstarch and sugar. ½ cup regular strength beef broth, and 1 tablespoon each soy sauce and dry sherry. 
Add rice. 

We don't like napa cabbage so we used bok choy
This weekend we are planning on going down to Tacoma to take Pops out to dinner.  He will be 81 this year.  I hope that we will have a good time.  I have to work on Monday and have Dr. apt on Tuesday.