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Heat vegetable oil in a wok or large skillet over medium-high heat.
Add the ground meat and cook until browned, breaking it up as it cooks.
Add garlic and ginger; sauté for 1 minute until aromatic.
Stir in soy sauce, oyster sauce, Shaoxing wine (if using), brown sugar, and black pepper. Let cook for 1 minute.
Add chopped Bok Choy and stir-fry for 2–3 minutes until wilted but still crisp.
Drizzle with sesame oil if using, then serve hot with rice.
Serving and Storage Tips:
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