xiaoxl/recipe_data huggingface dataset:
Grilled Pork Tenderloin with Balsamic Honey Glaze
Category: meat-and-poultry
By MCabrera75

This is such a tender and juicy pork tenderloin! We love this one and rarely have leftovers!

Ingredients:
1 tablespoon garlic powder
1 tablespoon onion powder
2 teaspoons chili powder
2 teaspoons paprika
1 teaspoon salt
2 tablespoons olive oil, divided
1 (3 pound) pork tenderloin
¼ cup balsamic vinegar
1 teaspoon honey
1 teaspoon Dijon mustard

Directions:
Mix garlic, onion, and chili powders with paprika and salt. Rub mixture all over pork tenderloin. Heat 1 tablespoon olive oil over medium-high heat. Add pork and sear until golden brown on all sides, about 2 minutes per side. Wrap tenderloin in aluminum foil. Preheat an outdoor grill for medium-high heat and lightly oil the grate. Grill the pork in its foil for 20 minutes. Meanwhile, mix balsamic vinegar, honey, mustard together with the remaining olive oil. Unwrap pork on the grill and liberally brush the glaze on all sides. Continue grilling, brushing on more glaze, until an instant-read thermometer inserted into the center reads 145 degrees F (63 degrees C), about 10 minutes more. Allow to rest at room temperature for 5 minutes before cutting. Drizzle with any remaining glaze if desired.

Prep time: 10 mins
Cook time: 40 mins
Total time: 55 mins
Yields: 8 servings

Calories: 251.2
Fat: 11.8 g
Saturated fat: 3.5 g
Carbohydrates: 4.2 g
Sugars: 2.5 g
Dietary fiber: 0.6 g
Protein: 30.6 g
Cholesterol: 94.9 mg
Sodium: 380.6 mg
Rice Cooker Spanish Rice
Category: side-dish
By suept

This is a great, easy way to make a delicious side dish when cooking Mexican for dinner. My kids really love it, too.  Substitutions for spices and vegetables are fine -- add the tastes that your family likes most. You can make this on the stovetop in a skillet with a lid, as well. Bring all ingredients to a boil and stir well; cover and simmer for 25 minutes or until rice is soft. If you add some of the optional ingredients, this can be an excellent main dish. Try adding chopped green chile peppers. Tastes great with the Enchilada II recipe.

Ingredients:
1 (14.5 ounce) can diced tomatoes
2 cups uncooked white rice
1 cup tomato sauce
1 cup chicken broth
1 cup canned corn, drained  (Optional)
½ cup crumbled cooked bacon  (Optional)
½ cup chopped onion
½ cup chopped red bell pepper
½ cup chopped black olives  (Optional)
⅓ cup salsa
2 teaspoons chili powder
1 teaspoon cumin

Directions:
Combine tomatoes, rice, tomato sauce, chicken broth, corn, bacon, onion, red bell pepper, olives, salsa, and chili powder in a rice cooker. Seal the cooker and select rice setting according to manufacturer's instructions; cook until tender, 20 to 25 minutes.

Prep time: 15 mins
Cook time: 20 mins
Total time: 35 mins
Yields: 8 servings

Calories: 280.1
Fat: 6.9 g
Saturated fat: 2 g
Carbohydrates: 47.6 g
Sugars: 4.5 g
Dietary fiber: 2.9 g
Protein: 6.7 g
Cholesterol: 8.4 mg
Sodium: 693 mg
St. Louis Apple Tart


Ingredients:
unbleached flour, cornmeal, salt, butter, cooking apples, butter, brown sugar, ground cinnamon, brown sugar, lemon zest

Directions:
For crust, stir together dry ingredients; cut in butter until mixture resembles coarse crumbs, and add water one tablespoon at a time until dough holds together.
Wrap dough in plastic wrap and chill about 20 minutes.
For filling, melt butter, sugar, and cinnamon in skillet; add apple slices and cook over medium heat until tender, stirring occasionally (about 15 minutes].
Remove dough from refrigerator, and roll out between parchment paper to form an 8-10 inch disk; place dough in tart pan with removable bottom, and press up sides of pan.
With slotted spoon, spoon apple filling into tart crust.
Combine topping ingredients in small bowl and sprinkle over filling.
Bake for 30 minutes at 375 degrees, or until crust is golden brown; cool on rack.
German Rhubarb Streusel Cake
Category: world-cuisine
By selbstversorgerin

Rhubarb cake (Rhabarberkuchen) is very popular in Germany and this version is especially delicious. It is fairly quick and easy to make since the dough for the crust and the streusel are the same. Try it! You won't regret it.

Ingredients:
2 cups all-purpose flour
1  egg
½ cup white sugar
2 teaspoons vanilla sugar
½ cup unsalted butter, cubed and softened
3 ½ cups chopped rhubarb
3 tablespoons white sugar
2 tablespoons unsalted butter, cut into cubes

Directions:
Sift flour into a large bowl and make a well in the middle. Add egg, 1/2 cup sugar, and vanilla sugar to the well. Distribute 1/2 cup cubed butter evenly on top. Mix into a dough using your hands. Cover and refrigerate for 30 minutes. Preheat the oven to 325 degrees F (165 degrees C). Grease a 9-inch springform pan. Place 2/3 of the dough in the springform pan and smooth across the bottom. Cover with rhubarb. Crumble remaining dough between your fingers and sprinkle over the rhubarb. Sprinkle with 3 tablespoons sugar. Scatter 2 tablespoons cubed butter over the streusel. Bake in the preheated oven until streusel is lightly brown and crisp, 30 to 40 minutes.

Prep time: 20 mins
Cook time: 30 mins
Total time: 1 hr 20 mins
Yields: 8 servings

Calories: 330.6
Fat: 15.3 g
Saturated fat: 9.4 g
Carbohydrates: 44.6 g
Sugars: 17.9 g
Dietary fiber: 1.8 g
Protein: 4.6 g
Cholesterol: 58.6 mg
Sodium: 12.4 mg
Pizza Macaroni and Cheese


Ingredients:
milk, butter, margarine, Italian-style diced tomatoes, low-moisture part-skim mozzarella cheese

Directions:
PREPARE Dinner in microwaveable 9-inch square dish as directed on package.
ADD tomatoes with their liquid and the pizza sauce; mix lightly.
Sprinkle with mozzarella cheese.
MICROWAVE on HIGH 3 minute or until mixture is heated through and cheese is melted.
Crunchy Piped Chocolate Cookies


Ingredients:
butter, sugar, flour, cornflour, vanilla essence

Directions:
Preheat oven to 170 degrees Celsius.
Cream butter and sugar till fluffy.
Add in the egg yolk and vanilla essence; mix. Sift all dry ingredients together and add to the butter mix; mix well.
Spoon into a piping bag with has a nozzle attached. (I used the large flower tip]
Pipe into little patty cases and then sprinkle with either chocolate sprinkles, nuts, hundreds and thousands or all three if you're feeling adventurous.
Bake for 20-25 minutes and then let cool thoroughly.
Chipotle Butternut Venison Chili


Ingredients:
olive oil, salt, pepper, lean beef, green pepper, onion, garlic cloves, diced tomatoes, Rotel Tomatoes, black beans, cumin, chili powder, chipotle chiles in adobo, salt

Directions:
Preheat oven to 400 degrees.
Spray a cookie sheet or jelly roll pan with cooking spray.
Mix the butternut squash with olive oil, spread out on pan and sprinkle with salt and pepper.
Bake for 10 to 15 minutes or until tender but not mushy.  Set aside.
Brown meat with green pepper, onion and garlic until no longer pink.
Add diced tomatoes, Rotel, black beans, cumin, chili powder, chipotle pepper and salt.
Simmer for 15 minutes.
Add butternut squash and simmer another 10 minutes.
Tasty Holiday Thumbprint Cookies


Ingredients:
orange zest, vanilla, pecans

Directions:
Preheat oven to 350°.
Spray cookie sheets with non-stick cooking spray.
Beat cake mix, orange juice, orange peel and vanilla with mixer for 2 minutes.
Increase speed to medium and beat 2 minutes more or until dough is smooth (dough should be very sticky still].
With oiled hands, roll dough into 1 inch balls and place 2 1/2 inches apart on cookie sheets.
Press the center of each ball with thumb and fill with 1/4 tsp of strawberry fruit spread.
Sprinkle cookies with the chopped pecans.
Bake for 8-9 minutes or until cookies are lightly golden brown and lose their shininess.
Be sure that you don't overbake these cookies or they will be dry.
Remove from oven and place on wire racks to cool completely.
Rocky Road Puppy Chow


Ingredients:
butter, chocolate chips, marshmallow cream

Directions:
Melt butter and chocolate together.(in microwave or on the stove].
Stir in marshmallow cream.
Toss with a box of Chex cereal until well coated.
Toss with nuts.
Dawn's Very Best Buttermilk Waffles


Ingredients:
flour, baking powder, salt, cinnamon, eggs, buttermilk

Directions:
Whisk dry ingredients together in a large bowl.
Separate the eggs, add the yolks to the dry and placing the whites in a small mixing bowl.
Beat egg whites until moderately stiff, set aside.
Add milk adn oil to mixed dry ingredients and blend.
Pour stiff egg whites into mixture and fold gently.
Ladle mixture into hot waffle iron as directed by your model and bake.
Chocolate Oatmeal Walnut Muffins


Ingredients:
buttermilk, light brown sugar, egg, vanilla extract, all-purpose flour, cocoa powder, baking powder, salt, baking soda, walnuts, powdered sugar

Directions:
Heat oven to 400°F
Grease or line muffin cups (2-1/2-inches in diameter] with paper bake cups.
Stir together oats and buttermilk in small bowl; let stand 20 minutes.
Stir together oil, sugar, egg and vanilla in large bowl.
Add oats mixture, stirring well.
Stir together flour, cocoa, baking powder, salt and baking soda.
Add to oats mixture, blending until moistened.
Stir in nuts.
Fill muffin cups 2/3 full with batter.
Bake 16 to 18 minutes or until wooden pick inserted in center comes out clean.
Remove from pan to wire rack.
Sprinkle muffin tops with powdered sugar, if desired.
Serve warm or cool.
Stuffed Eggs
Category: appetizers-and-snacks
By Raakhee.D

I made this appetizer with my friends, they love it! Everyone at school knows about it and now I'm selling them at home!

Ingredients:
10  eggs
¼ cup mayonnaise
1 teaspoon Dijon mustard
2 tablespoons grated Parmesan cheese
salt and ground black pepper to taste
1 tablespoon ketchup

Directions:
Place eggs in a large pot and cover with cool water. Bring to a boil and cook, stirring occasionally, for 10 minutes. Transfer eggs to a bowl of cold water using tongs. Peel. Cut eggs in half. Slice a small piece off bottoms so halves don't tip over. Place yolks in a mixing bowl. Add mayonnaise, mustard, Parmesan cheese, salt, and pepper. Mix until creamy, 1 or 2 minutes. Spoon yolk mixture into egg white halves. Garnish with a dot of ketchup on top. Refrigerate about 20 minutes before serving.

Prep time: 10 mins
Cook time: 15 mins
Total time: 45 mins
Yields: 20 egg halves

Calories: 117.3
Fat: 9.6 g
Saturated fat: 2.4 g
Carbohydrates: 1.1 g
Sugars: 0.8 g
Protein: 6.8 g
Cholesterol: 189 mg
Sodium: 161.2 mg
Turkey Burgers


Ingredients:
olive oil, onion, kosher salt, garlic cloves, ground turkey, soy sauce, sambal oelek, fresh ginger, water chestnuts, fresh cilantro leaves, cheddar cheese, sambal oelek, beefsteak tomatoes, red onions, butter lettuce

Directions:
Coat a large saute pan with olive oil. Add the onions, season with salt and bring to a medium-high heat. Cook the onions until they are soft and very aromatic, 7 to 8 minutes. Add the garlic and cook for 1 to 2 minutes. Turn off the heat and let cool.
In a large mixing bowl, combine the turkey, soy sauce, sambal oelek, ginger, water chestnuts, cilantro and the cooked onions and garlic. (Reserve the onion pan to cook the burgers in later.] Add one-quarter to one-half cup water; this will help the burgers stay nice and moist. Using your hands, squish everything together until they are really well combined.
Make and cook a little tester patty to be sure that the turkey is really well seasoned. Re-season if needed. If the burger is missing salt add more soy or just give a little sprinkle of salt.
When the burger mix is seasoned appropriately, form the mix into 4 equal size patties.
Coat the saute pan with new olive oil and bring to a medium-high heat. Place the burgers in the pan. Be sure not to crowd the pan, if you need to work in batches go ahead! Cook the burgers for 5 to 6 minutes on each side. Place the cheese, if using, on the burger and cook for 1 more minute.
Toast the buns in a broiler or toaster. Spread each side of the bun lightly with the sambaal mayo. Put a burger on each of the bottom buns and top each burger with tomato, onion and lettuce. Close up each burger, give each one a little squish and eat em' up!
Tex-Mex Potato Coins


Ingredients:
potatoes, olive oil, fat free sour cream, salsa, green onion

Directions:
Preheat oven to 450°F.
Line 2 baking sheets with parchment paper.
Cut potatoes into 1/4 inch thick rounds.
Either place slices in a heavy plastic bag with oil and Tex-Mex spice; close bag and shake well to coat potato slices. Or, mix potato slices in a large bowl with oil and spice.
Spread potato slices on the lined baking sheet.
Bake 30 minutes or until slices are crisp-edged and browned.
Turn baking sheet around if some of the coins begin to burn before others have browned.
Serve immediately with sour cream, salsa and green onion.
Sloppy Joes ( Mr Food )


Ingredients:
ground beef, water, Worcestershire sauce, garlic powder, ketchup, dried oregano, chili powder

Directions:
Cook hamburger over medium heat and drain grease. ( I like to rinse the extra grease out].
Add remaining ingredients and simmer for about 20 minutes.
Serve on hamburger buns.
Southwest Black Bean Burgers


Ingredients:
black beans, onion, rolled oats, salsa, egg, panko breadcrumbs, frozen corn, cumin, salt

Directions:
Mash beans with the back of a fork to desired consistency (I like to leave some chunks, but the more chunks the more likely they are to fall apart after cooking].
Add in the remaining ingredients and stir well.
Form into 6 burgers, separate them with wax paper, and then place in the fridge to cool completely before trying to cook (they will stay together better this way].
Turn frying pan to med-high (closer to medium than to high] and add 1 T oil.  Cook each burger for about 2-3 minutes on each side (turning ONLY once, otherwise you increase the risk of them falling apart].
NOTE:  Feel free to bake these on a greased cookie sheet at 350 degrees for approximately 7 minutes per side or until heated through.
Serve on a bun with a slice of tomato and some guacamole.
French Toast for One
Category: breakfast-and-brunch
By RAZZZYRENATA

Tasty, quick breakfast--perfect when you're cooking for one.

Ingredients:
¼ cup milk
1  egg
⅛ teaspoon salt
⅛ teaspoon vanilla extract
2 thick slices bread
1 tablespoon olive oil
2 tablespoons maple syrup
1 pinch ground cinnamon

Directions:
Combine milk, egg, salt, and vanilla extract in a shallow bowl. Dip both sides of each piece of bread in egg mixture. Heat a large frying pan over medium-low heat. Add oil to the hot pan and cook both pieces of toast until lightly browned, 2 to 3 minutes per side. Top with maple syrup and sprinkle with cinnamon.

Prep time: 10 mins
Cook time: 5 mins
Total time: 15 mins
Yields: 1 serving

Calories: 480.8
Fat: 21.1 g
Saturated fat: 4.4 g
Carbohydrates: 61.3 g
Sugars: 29.7 g
Dietary fiber: 2 g
Protein: 12.2 g
Cholesterol: 168.6 mg
Sodium: 789.9 mg
Golden Green Bean Crunch


Ingredients:
green beans, sliced water chestnuts, low sodium soy sauce, cheddar cheese

Directions:
Preheat oven to 350.
In a 2 quart casserole, stir together the drained green beans, soup, water chestnuts, soy sauce, 1/2 of the chinese noodles and 1/2 the french fried onions and the cheese.
Reseerve the other half of onions and crispy noodles for top.
Bake uncovered about 25-30 minutes.
Remove from oven and sprinkle with remaining onions and crispy noodles.
Bake about 5 minutes more or until heated through and onions on top are just golden.
No-Bean Southern Succotash


Ingredients:
diced tomatoes, frozen cut okra, frozen corn, water, Worcestershire sauce, beef bouillon cube, salt, pepper, oregano, paprika, onion powder

Directions:
Combine tomatoes, okra and corn in 2-quart pot. Turn heat on medium on stove and start heating mixture.
Add water, Worcestershire sauce, beef bouillon cube and seasonings. Stir until mixed well.
Heat until simmering, then simmer for 10 minutes.
Eat as is or over rice.
Mary's Date Filled Cookies


Ingredients:
dates, sugar, water, shortening, flour, brown sugar, baking soda, eggs, salt, buttermilk

Directions:
Mix all filling ingredients (except nuts] together over medium heat. Add nuts  --  stirring constantly.
Once sugars are disolved and mixed with other ingredients, take off heat and let cool.
Mix shortening, sugar and eggs thoroughly. Stir in buttermilk. Sift in flour, baking soda, and salt.
Let chill at least 1 hour.
Roll dough in ball and make a thumb print in center of the cookie. Add approx 1 tsp date filling in the hole, then cover top of filling with a small piece of dough patted down lightly.
Bake at 400 degrees for 8-10 minutes.
Easy Lasagna


Ingredients:
ground beef, onion, garlic powder, oregano, water, vinegar, mozzarella cheese, parmesan cheese

Directions:
Cook lasagna noodles as directed and set aside., Brown beef, onion, garlic and oregano in medium skillet. Drain., Return beef to skillet. Add soups, water and vinegar., Simmer for 20 minutes stirring now and then., In a 9X13X2 baking dish arrange a layer of noodles, meatsauce and mozzarella., Repeat layers 2 more times then top with parmesan cheese., Bake at 350 for 30 minutes. Let stand 15 minutes before serving.
Autumn Fruit Salad


Ingredients:
granny smith apples, red seedless grapes, mandarin orange segments, miniature marshmallows, low-fat vanilla yogurt, lime, zest of

Directions:
Core and wedge apples.
Combine apples, grapes, and mandarin oranges in medium bowl.
Add marshmallows, yogurt and lime zest; mix gently.
Sprinkle nuts over top.
Cover; refrigerate until ready to serve.
Ciobar (Thick Hot Chocolate)


Ingredients:
cocoa powder, sugar, plain flour

Directions:
Mix the dry ingredients in a thick sauce pan.
Mix in the milk, a tbsp at a time until it becomes smooth and then add the rest of the milk at a faster pace.
Heat mixing all the time for about 5 minutes until thick. Pour into 2 cups and serve steaming hot with a spoon on the side.
Fresh Tomato Parmesan Scramble
Category: breakfast-and-brunch
By FrackFamily5 CA—>CT

This simple egg scramble features Parmesan cheese and tomatoes seasoned with black pepper and garlic salt.

Ingredients:
cooking spray
1 small tomato, chopped
garlic salt to taste
freshly ground black pepper to taste
1  egg
2 teaspoons water
1 teaspoon grated Parmesan cheese

Directions:
Prepare a skillet with cooking spray and place over medium heat. Put the chopped tomato in the hot skillet; season with garlic salt and pepper. Whisk the egg, water, and Parmesan cheese together in a small bowl; add to the skillet. Reduce heat to medium-low. When the eggs have begun to set at the edges, use spatula or wooden spoon to scrape the eggs from the edge of the pan to the center, forming large soft curds. Continue scraping your spoon along the bottom of the pan to redistribute the eggs as they cook. Cook until the eggs are set but still slightly moist, about 5 minutes.

Prep time: 15 mins
Cook time: 5 mins
Total time: 20 mins
Yields: 1 serving

Calories: 100
Fat: 5.8 g
Saturated fat: 1.9 g
Carbohydrates: 4.8 g
Sugars: 2.8 g
Dietary fiber: 1.4 g
Protein: 8 g
Cholesterol: 187.8 mg
Sodium: 440.3 mg
High-Altitude Chocolate Cake
Category: desserts
By Vespawoolf

This moist chocolate cake never collapses, something I can't say for other cakes I've baked at high altitude! This cake has been tested at 9,000 feet and always turns out fluffy and moist! Frost this delicious layer cake with cream cheese vanilla bean frosting. Bailey's® buttercream or mocha frosting are also great choices.

Ingredients:
¾ cup unsweetened cocoa powder
1 ½ cups hot coffee
1 ¾ cups white sugar
½ cup Greek yogurt
½ cup whole milk
2 large eggs, at room temperature
2 teaspoons vanilla extract
¾ cup olive oil
2 cups unbleached flour
1 teaspoon salt
½ teaspoon baking soda
½ teaspoon baking powder

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Grease and flour two 9-inch round cake pans. Place cocoa into a small bowl, pour coffee over top, and stir to combine. Set aside to cool. Combine sugar, yogurt, milk, eggs, and vanilla extract in a large bowl; beat with an electric mixer until smooth and creamy. Add olive oil and mix to combine. Combine flour, salt, baking soda, and baking powder in a large bowl; whisk until combined with no lumps remaining. Pour dry ingredients into the wet ingredients and beat until just mixed. Stir in the coffee mixture and pour batter into the prepared cake pans. Bake in the preheated oven until a toothpick inserted into the center comes out clean and the center looks slightly wet but springs back lightly when touched, 25 to 35 minutes. Cool on a wire rack for 15 minutes. Run a table knife around the edges to loosen. Invert carefully onto a serving plate or cooling rack and let cool, about 30 minutes.

Prep time: 15 mins
Cook time: 25 mins
Total time: 1 hr 25 mins
Yields: 1 9-inch layer cake

Calories: 348.1
Fat: 16.6 g
Saturated fat: 3.2 g
Carbohydrates: 47.6 g
Sugars: 30.2 g
Dietary fiber: 2.3 g
Protein: 5.4 g
Cholesterol: 33.9 mg
Sodium: 290.2 mg
Cocktail Sauce Without Horseradish


Ingredients:
ketchup, chili powder, lemon juice, sugar, salt, black pepper

Directions:
Mix everything together and chill for at least one hour before serving if desired.
If you like lots of lemon juice you can add another teaspoon for more zip.
Easy Crab Chowder


Ingredients:
potatoes, celery, onion, nonfat milk, garlic, cayenne pepper, spring onion, dried parsley

Directions:
Using 2 packets of sodium free chicken bullion, make 4 cups of chicken broth in microwave. Bake 4 potatoes in microwave, slice and puree in food processor using 1/2 cup milk and 1/2 cup chicken broth to thin your mixture during puree.  While potatoes are baking, chop celery, onions, and remaining potatoes into 1 inch dice. (carbs can be reduced without any effect on flavor by substituting washed peeled turnips for a few potatoes if desired].
Spray a 5 quart (or larger] saucepan with fat free butter flavored cooking spray. Chop turkey bacon and cook on low heat until slightly crisp. Remove bacon when done and set aside. Add chopped vegetables (not puree mixture] to bacon juices in saucepan. Add remaining chicken broth and 1 tbsp minced garlic. Cover and simmer about 20 minutes until potatoes are fork tender.  While chowder is simmering, pick over crab to remove cartilage bits and break meat into smaller pieces if necessary.
When potatoes and vegetables are fork tender, stir in pureed potatoes and remaining milk. Continue to simmer. Stir in crab, and cayenne pepper to taste. Simmer about 5 minutes. Although salt may be added if desired, it is not included in nutritional analysis.
Soup can be thickened by using more pureed potatoes and less chicken broth. Use cooked turkey bacon bits and chopped spring onions to garnish each serving.
Stir-Fried Beef With Bok Choy


Ingredients:
beef flank steak, cornstarch, salt, sugar, soy sauce, white pepper, bok choy, green onions, cornstarch, cold water, gingerroot, garlic, salt, chicken broth, oyster sauce, dark soy sauce

Directions:
Trim fat from beef; cut beef with grain into 2-inch strips.
Cut strips across grain into 1/8-inch slices.
Toss beef, 1 tablespoon vegetable oil, 1 teaspoon cornstarch, 1 teaspoon salt, the sugar, soy sauce and white pepper in glass or plastic bowl.
Cover and refrigerate 30 minutes.
Separate bok choy leaves from stems.
Cut leaves into 2-inch pieces; cut stems diagonally into 1/4-inch slices (do not combine leaves and stems].
Cut green onions into 2-inch pieces.
Mix 2 tablespoons cornstarch and the water.
Heat wok until 1 or 2 drops of water bubble and skitter when sprinkled in wok.
Add 3 tablespoons vegetable oil; rotate wok to coat side.
Add beef, gingerroot and garlic; stir-fry until beef is brown, about 3 minutes.
Remove beef from wok.
Add 3 tablespoons vegetable oil to wok; rotate to coat side.
Add bok choy stems; stir-fry 1 minute.
Stir in bok choy leaves and 1/8 teaspoon salt.
Stir in chicken broth; heat to boiling.
Stir in cornstarch mixture; cook and stir until thickened, about 15 seconds.
Stir in beef and oyster sauce; heat to boiling.
Garnish with green onions.