For the Main:

450 g ground meat (your choice)

1 tablespoon canola oil or olive oil

2 cloves garlic, finely minced

2.5 cm piece fresh ginger, finely minced

1 tablespoon low-sodium soy sauce

1/2 tablespoon oyster sauce or low-sugar hoisin sauce

1/2 tablespoon rice vinegar or fresh lemon juice (optional)

1 teaspoon erythritol or monk fruit sweetener (optional)

1/2 teaspoon ground black pepper

1 head (about 300 g) fresh bok choy, roughly chopped

1 teaspoon sesame oil (optional)

Cook Mode Prevent your screen from going dark

Cook the meat: Heat the canola or olive oil in a large skillet or wok over medium-high heat. Add the ground meat and cook, stirring frequently, until browned and cooked through.
Add garlic and ginger: Stir in the minced garlic and ginger, cooking for about 1 minute until fragrant, but be careful not to let it brown.
Season the dish: Add the soy sauce, oyster sauce (or hoisin sauce), rice vinegar (or lemon juice), sweetener (if using), and black pepper. Stir well and cook for another minute to combine the flavors.
Add the bok choy: Add the chopped bok choy and stir-fry for 2–3 minutes until the leaves are wilted and the stems are tender but still have a slight crunch.
Finish and serve: Remove from heat and drizzle with sesame oil (if desired). Serve immediately while hot.

You can add other vegetables like bell peppers, carrots, or snow peas to the stir-fry for added texture and flavor.

Substitute ground meat with ground chicken, beef, or tofu for a plant-based version.

Make it spicier by adding fresh chili peppers or chili paste to the stir-fry.

To make it sweeter, increase the sweetener or add a touch of honey for a more balanced flavor.

This dish is low-carb and dairy-free, and you can serve it with cauliflower rice, steamed rice, or noodles.

If you don’t have bok choy, substitute with spinach, Swiss chard, or napa cabbage.