Oyster sauce and rice wine give this speedy stir-fry a rich flavour that balances the clean, sweet crunch of Bok Choy. The white parts of the Bok Choy should be crunchy if it is not cooked too long. If you have no idea what to do with Bok Choy this video shows you how to prepare and stir fry it.
- 1/4 cup Shao Hsing rice wine
- 1 1/2 tablespoons oyster-flavoured sauce
- 2 teaspoons cornstarch
- 4 teaspoons canola oil, divided (you could use fry light instead)
- 3/4 pound sirloin steak, trimmed of fat, cut in half lengthwise and thinly sliced
- 1/4-1/2 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
- Whisk rice wine, oyster sauce and cornstarch in a small bowl until the cornstarch is dissolved.
- Heat 2 teaspoons oil in a large non-stick 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.
- 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.
- Serve with rice noodles or brown basmati rice
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.
Serves 4 – Nutrition Per serving:
Calories: 204, Fat 8g, Carbohydrate 6g, Protein 22g