Shakam paysal/dry meat with bokchoy/Easy and healthy way/non veg recipe

pork

🥗Healthier: chicken

💰Cheaper: tofu

Tofu is a cost-effective protein alternative.

sesame oil

🥗Healthier: olive oil

💰Cheaper: vegetable oil

Olive oil offers health benefits while being versatile.

chili peppers

🥗Healthier: bell peppers

💰Cheaper: cayenne pepper

Cayenne provides heat at a lower cost.

soy sauce

🥗Healthier: tamari

💰Cheaper: liquid aminos

Liquid aminos are a gluten-free alternative.

Cut the meat into bite-sized pieces, preferably with some fat.

Place the cut meat in a utensil.

Add 2 chopped tomatoes and 2 garlic cloves to the meat.

Add ginger, either beaten or chopped, based on preference.

Add 1/2 tsp of Sichuan pepper (optional) to reduce smell and add flavor.

Add salt to taste.

Pour in 4 cups of water and mix well.

Bring the mixture to a boil, then reduce to low flame and cook for 30 minutes until water is mostly dry.

Stir the meat occasionally and increase the flame to high to dry up remaining water.

Once water is mostly dry, add Bokchoy and dry chili.

If Bokchoy is large, split it before adding; otherwise, add it whole.

Cover the pot to help Bokchoy reduce in size, then turn the flame high.

Cook until Bokchoy is semi-cooked, or longer if desired, for 2-3 minutes.

Mix well and let sit for 1 minute to combine flavors before serving.

Use cornstarch water to thicken any remaining soup for gravy.

Cooking Techniques

Equipment Needed

Spice Level: