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
begin cooking rice as soon as possible, as it takes the longest.
follow the directions provided with the rice.
put the buner on a medium heat and sauté the onions in butter in a large pan until translucent.
combine mustard, brown sugar, water, and curry powder in a small pot. Stir and boil until homogenous.
mix meat/tofu in with the onions and about half of the mustard curry sauce. Add additional butter/oil if needed.
once all the meat is cooked, remove the contents of the pan and set them aside. Add the rest of the sauce, butter, and all of the bok choi stems to the pan. cook on a medium heat for 3 minutes.
when bok choi stems become soft, add the meat/tofu and bok choi leaves. continue to simmer for another 2 minutes. don't cook the bok choi for longer than 5 minutes o it will get bitter!
