mustard curry
stir-fry

 

 

ingredientsspices

16 ounces (2 cups) cubed meat (or tofu)
1 cup rice
4 cups chopped bok choi (stems and leaves separated)
half of one Vidalia onion, chopped
2 tbsp butter
4 tbsp curry powder
1 cup mustard  
1/2 cup brown sugar
1 cup water

preparation

Return to the Art Student Cookbook