| Are you looking for that great flavour | | | | 3 minutes. Stir in cornstarch mixture. |
| that you find in Chinese recipes, but | | | | Return the beef-shrimp mixture (from |
| simply do not know where to start? Or | | | | step 2) to the pan and cook and stir. |
| maybe you think it's too hard or takes | | | | Keep this up until heat penetrates |
| too much time. Well, you don't have to | | | | thoroughly, and sauce has thickened; |
| be a professional cook to prepare some | | | | should take about 1 minute. |
| great, quick, and easy meals for the | | | | Salt and Pepper Prawns |
| whole family. I'll help you bring home | | | | * 1/4 cup lime juice |
| the restaurant flavour with a few quick | | | | * 4 teaspoons reduced-sodium soy sauce |
| recipes. | | | | * 4 teaspoons sesame oil |
| Spicy Beef, Shrimp, and Bok Choy | | | | * 1 teaspoon sugar |
| * 1/4 cup Shao Hsing rice wine | | | | * 6 cups cabbage |
| * 1 1/2 tablespoons oyster-flavored | | | | * 2 small red or orange bell peppers |
| sauce | | | | * 1/4 cup rice flour |
| * 2 teaspoons cornstarch | | | | * 1/2 teaspoon kosher salt |
| * 4 teaspoons canola oil | | | | * 1 teaspoon freshly ground pepper |
| * 3/4 pound sirloin steak | | | | * 1 teaspoon five-spice powder |
| * 1/4-1 teaspoon crushed red pepper | | | | * 1 1/3 pounds raw shrimp |
| * 10 raw shrimp | | | | * 2 tablespoons canola oil |
| * 1 pound bok choy | | | | * 2 jalapeno peppers |
| Instructions: | | | | Instructions: |
| 1. Whisk rice wine, oyster sauce and | | | | 1. Whisk lime juice, soy sauce, sesame |
| cornstarch into a small bowl until the | | | | oil and sugar into a large bowl until |
| cornstarch is dissolved. | | | | the sugar is dissolved. Add cabbage and |
| 2. Heat 2 teaspoons oil in a large | | | | bell peppers. Stir. |
| nonstick skillet or wok over medium-high | | | | 2. Mix rice flour, salt, pepper and |
| heat. Add beef and crushed red pepper. | | | | five-spice powder in a medium bowl. Add |
| keep cooking, stirring, until the beef | | | | and coat shrimp in the mixture. Heat oil |
| begins to brown. That should take about | | | | in a large nonstick skillet over |
| 2 minutes. Add shrimp and continue to | | | | medium-high heat. Add the shrimp and |
| cook, stirring, until the shrimp is | | | | cook, making sure to stir. Should take 4 |
| opaque and pink. Again, this should take | | | | minutes, until shrimp are pink. Add |
| about 2 minutes. Transfer the food to a | | | | jalapenos and cook until the shrimp are |
| plate. | | | | cooked through. This should take another |
| 3. Heat the remaining 2 teaspoons oil | | | | minute. Serve in combination with the |
| over medium-high heat in the same pan. | | | | salad from step 1. |
| Add bok choy and cook, stirring, until | | | | As you can see, Chinese cooking doesn't |
| it begins to wilt. That should be about | | | | have to complicate. Have fun! |