Total Time
40mins
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.

Ingredients Nutrition

Directions

  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.
  3. Add beef and crushed red pepper to taste; cook, stirring, until the beef begins to brown, 1 to 2 minutes.
  4. Add shrimp and continue to cook, stirring, until the shrimp is opaque and pink, 1 to 2 minutes.
  5. Transfer the beef, shrimp and any juices to a plate.
  6. Heat the remaining 2 teaspoons oil over medium-high heat in the same pan.
  7. Add bok choy and cook, stirring, until it begins to wilt, 2 to 4 minutes.
  8. 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.