Ingredients

One-fourth cup Shaoxing rice wine

One and a half tablespoons oyster-flavored sauce

Two teaspoons cornstarch

Four teaspoons canola oil, divided

Three-fourth pound sirloin steak, trimmed of fat, cut in half lengthwise and thinly sliced

One-fourth teaspoon crushed red pepper

Ten raw shrimps (21-25 per pound), peeled and chopped

One pound bok choy, preferably baby bok choy, trimmed and sliced into one-inch pieces

Cooking Directions

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

2. Heat two 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, one to two minutes. Add shrimps and continue to cook, stirring, until the shrimps are opaque and pink, one to two minutes. Transfer the beef, shrimps and any juices to a plate.

3. Heat the remaining two teaspoons oil over medium-high heat in the same pan. Add bok choy and cook, stirring, until it begins to wilt, two to four 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 one minute.

Yield: four servings