Oyster sauce and rice wine give this speedy stir-fry a rich flavor that balances the clean, sweet crunch of bok choy. Make It a Meal: Rice noodles or brown basmati rice and a Tsing Tao beer will make you feel like you’re eating in your favorite Chinese restaurant.
- ¼ cup Shao Hsing rice wine, (see Ingredient note)
- 1½ tablespoons oyster-flavored sauce
- 2 teaspoons cornstarch
- 4 teaspoons canola oil, divided
- ¾ pound sirloin steak, trimmed of fat, cut in half lengthwise and thinly sliced
- ¼- ½ teaspoon crushed red pepper
- 10 raw shrimp, (21-25 per pound), peeled, deveined and chopped
- 1 pound bok choy, preferably baby bok choy, trimmed and sliced into 1-inch pieces
- 1 Whisk rice wine, oyster sauce and cornstarch in a small bowl until the cornstarch is dissolved.
- 2 Heat 2 teaspoons oil in a large nonstick skillet or wok over medium-high heat. Add beef and crushed red pepper to taste; cook, stirring, until the beef begins to brown, 1 to 2 minutes. Add shrimp and continue to cook, stirring, until the shrimp is opaque and pink, 1 to 2 minutes. Transfer the beef, shrimp and any juices to a plate.
- 3 Heat the remaining 2 teaspoons oil over medium-high heat in the same pan. Add bok choy and cook, stirring, until it begins to wilt, 2 to 4 minutes. Stir in the cornstarch mixture. Return the beef-shrimp mixture to the pan and cook, stirring, until heated through and the sauce has thickened slightly, about 1 minute.
- Ingredient Note: Shao Hsing (or Shaoxing) is a seasoned rice wine. It is available in most Asian specialty markets and some larger supermarkets in the Asian section. If unavailable, dry sherry is an acceptable substitute.
- Serving size: about 1 cup
- Per serving: 198 calories;8 g fat(2 g sat); 1 g fiber; 6 g carbohydrates; 20 g protein; 55 mcg folate; 63 mg cholesterol; 2 g sugars; 1 g added sugars; 4,796 IU vitamin A; 29 mg vitamin C; 123 mg calcium; 2 mg iron; 446 mg sodium; 647 mg potassium
- Nutrition Bonus: Vitamin A (96% daily value), Vitamin C (48% dv)
Original recipe from Eating Well