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Beef, Shrimp, and Bok CaiBeef
| Beef, Shrimp, and Bok Cai |
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Ingredients:
1/4 cup Xiao Xing rice wine
2 Tablespoons oyster sauce
2 teaspoons cornstarch
4 Tablespoons vegetable oil. divided in half
½ pound sirloin steak, thinly sliced
10 raw shrimp, veins removed and discarded, each cut in eight or ten pieces
1/4 teaspoon chili paste with garlic
½ pound bok cai, cut in one inch pieces
2 quarts chicken broth (optional to make into a soup)
Preparation:
1. Mix rice wine, oyster
sauce, and cornstarch in a
small bowl.
2. Heat a wok or fry-pan, add
half the oil, and stir-fry the
beef until it starts to brown,
about two minutes. Next
add the shrimp and cook for
one more minute until they
are opaque, then remove
them to a bowl.
3. Then add the rest of the oil and the bok cai and
stir-fry it for two minutes, return the rest of the
ingredients, stir in cornstarch mixture and when it
thickens, stir-fry one minute, add stock if making a
soup, the shrimps, and then serve in a pre-heated bowl
or bowls.
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