Prep 20 mins
Cook 20 mins
In my search for recipes using bok choy, I ran across this recipe on Yahoo.com I am trying to introduce my family to new ingedients and they have never eaten bok choy. This sounds like a delish recipe and preparation should be simple. Cook and prep times noted are estimates as I have not yet prepared this stir fry. This would be good served over rice noodles or brown basmati rice. If you try it before I do, please share your thoughts in the review process. 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.
- 1⁄4 cup rice wine, Shao Hsing
- 1 1⁄2 tablespoons oyster sauce
- 2 teaspoons cornstarch
- 4 teaspoons canola oil, divided
- 3⁄4 lb sirloin steak, trimmed of fat, cut in half lengthwise and thinly sliced
- 1⁄4 teaspoon crushed red pepper flakes
- 10 raw shrimp, peeled, deveined and chopped (21-25 per pound)
- 1 lb 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 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.