For some people, comfort food means mac and cheese, or meatloaf and mashed potatoes. For me, a spicy stir-fry soothes the spirit, and just the act of cooking one, the chopping and prepping and tossing and stirring, calms me down. It's been a crazy month as we've moved from country to city. We're settling in quickly, thanks in no small part to my husband Ted's hard work and tireless box-lugging, and I've been breaking in the kitchen by cooking my own brand of comfort food dishes. Now that I live a few blocks from Ming's, a great Asian supermarket, I can find hard-to-find vegetables like baby bok choy, which is the perfect size for stir-fry recipes like this one. To prepare it, simply slice each little head in half lengthwise. Of course you can use a regular head of bok choy, and cut it into large pieces, or even substitute another type of cabbage. And you can swap chicken or tofu for the beef. Chili paste with garlic, oyster sauce and soy sauce combine for my favorite stir-fry flavoring, and to my way of thinking, there's really no substitute for it.