Rating: 4.5 stars
16 Ratings
  • 5 star values: 9
  • 4 star values: 4
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 0

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.

Source: EatingWell Magazine, October/November 2005

Gallery

Recipe Summary

total:
25 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Whisk rice wine, oyster sauce and cornstarch in a small bowl until the cornstarch is dissolved.

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  • 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.

  • 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.

Tips

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.

Nutrition Facts

about 1 cup
198 calories; protein 20.4g; carbohydrates 5.6g; dietary fiber 1.1g; sugars 2g; fat 8.3g; saturated fat 1.7g; cholesterol 63.3mg; vitamin a iu 4795.7IU; vitamin c 29mg; folate 54.7mcg; calcium 123.1mg; iron 2.3mg; magnesium 30.7mg; potassium 646.6mg; sodium 446.2mg; thiamin 0.1mg; added sugar 1g.

1 vegetable, 3 lean meat, 1 fat

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