East-West Stir Fry
- 6 tablespoons olive oil
- 1 lb flank steak, thinly sliced
- 1/2 teaspoon seasoned salt
- 1/2 teaspoon garlic salt
- 4 tablespoons oyster sauce
- 1/2 cup Chinese wine
- 1 lb Shanghai bok choy, cut bottoms and separate leaves
East-West Stir Fry
Demonstrated by: Wesley Fong.
Narcissus Festival Recipes - December 1, 1996.
Ingredients:
Directions:
- In a wok, heat 3 tablespoons of the olive oil.
- Add steak, 1/4 teaspoon each of the seasoned salt and garlic salt, 2 tablespoons of the oyster sauce, and 1/4 cup of the wine.
- Stir fry until steak is medium-rare.
- Place in a large serving dish.
- In the same wok, heat the remaining 3 tablespoons of olive oil.
- Add the bok choy, the remaining 1/4 teaspoon seasoned salt and garlic salt, the remaining 2 tablespoons oyster sauce, and the remaining 1/4 cup wine.
- Cover and simmer for a minute or until leaves are wilted.
- Place bok choy on steak.
- Serve hot.
Makes 4 servings.
