1 pound baby bok choy
3 tablespoons vegetable oil
2 tablespoons vegetable oil
1 large onion, sliced
1 (8 ounce) can tomato paste
1 (4 ounce) can sliced mushrooms
1 teaspoon salt
1 tablespoon Worcestershire sauce
1 cup water
1 dash Chinese cooking wine
Heat oil in a large skillet over medium heat. Saute onion, tomato paste, and mushrooms until translucent; remove from heat. Stir in salt, Worcestershire sauce, water, and chicken broth. Bring to a boil, reduce heat, and simmer for an hour or longer depending on your meat.
Place an onion slice on each side of a large, well-seasoned, rectangular baking dish. Layer with tomato paste mixture, mushrooms, salt, Worcestershire sauce, water and chili powder. Place dish over a double boiler, covered, for 30 minutes, stirring occasionally.
Coat meat with tomato sauce mixture. Heat oil in a large pot over medium-high heat. Sprinkle with butter or margarine and bring to a simmer. Cook, stirring occasionally, for 8 minutes. Stir in butter or margarine. Spoon tomato sauce mixture over meat.
Return meat to pot, and heat to a boil. Reduce heat, and simmer for 15 minutes, stirring often. Remove the meat from pot, and cut into 1 inch cubes. Turn meat cubes over, and cut meat into bite-size pieces. Mix with tomato sauce mixture and tomato sauce, and serve hot.