Spicy beef, Shrimp, and Bok Choy
(easy chinese cookig)
* 1/4 cup Shao Hsing rice wine
* 1/2 teaspoon oyster-flavored spoon
* 2 teaspoons of cornstarch
* 4 teaspoons of canola oil
* 3/4 pounds sirloin steak
* 1 / 4-1 teaspoon crushed red pepper
* 10 green shrimp
* 1 kg bok choy
Instructions:
1. Combine rice wine, oyster sauce and cornstarch in a small bowl until the sugar has dissolved.
2. Heat 2 teaspoons in a skillet or large wok over medium heat. Add the beef and crushed red pepper. keep cooking, stirring, until the beef begins to turn brown. That should take about two minutes. Add the shrimp and continue cooking, stirring, until the shrimp is opaque and pink. Also, this should take about two minutes. Transfer food to a plate.
3. Heat the remaining 2 tablespoons oil on medium heat in the same pan. Add bok choy and cook, stirring, until it starts to thicken. That should be three minutes. Add the cornstarch mixture. Return the beef mixture (from step 2) to the pan and cook and stir. Keep this until the heat is well absorbed, and the sauce has matured; it should take about one minute.
