Food & Wine


The holiday eating binge has come to an end, and now it's time to try to shed those unwanted extra jiggles that came along with them. This week, we'll offer low-fat recipes that will help you get the new year started off right, calorically speaking. Today's Asian-inspired recipe comes from


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.