Low cal recipe from Eating Well.
- 1/4 cup Shao Hsing rice wine, (see Ingredient note)
- 1 1/2 tablespoons oyster-flavored sauce
- 2 teaspoons cornstarch
- 4 teaspoons canola oil, divided
- 3/4 pound sirloin steak, trimmed of fat, cut in half lengthwise and thinly sliced
- 1/4-1/2 teaspoon crushed red pepper
- 10 raw shrimp, (21-25 per pound), peeled, deveined and chopped
- 1 pound 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.
TIPS & NOTES
- Ingredient 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.
Per serving: 204 calories; 8 g fat ( 2 g sat , 4 g mono ); 54 mg cholesterol; 6 g carbohydrates; 0 g added sugars; 22 g protein; 1 g fiber; 384 mg sodium; 660 mg potassium.
Nutrition Bonus: Vitamin A (100% daily value), Vitamin C (50% dv), Zinc (23% dv), Iron (15% dv).
Carbohydrate Servings: 1/2
Exchanges: 1 vegetable, 3 very lean meat, 1 fat
Yum this looks great. I wonder if I could sub something for the cornstarch? I will probably use grapeseed oil instead of canola oil, but I can’t wait to try it.
Try regular flour. You’ll probably have to use more, I don’t know what the ratio is (xx tsp cornstarch = xx tsp flour), but the flour will work in a similar fashion for thickening the sauce. I read somewhere that the biggest difference is that the corn starch will give more of a “gloss”, whereas the flour will give more of a “flat” appearance.
This looks yummy, except for the red pepper part (yeah, I know, that’s the point!). I’d probably substitute black pepper, ’cause I don’t like stuff to be really spicy.