Spicy beef with Shrimp and Bok Choy
INGREDIENTS-
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
DIRECTIONS
1.Whisk rice wine, oyster sauce and cornstarch in a small bowl until the cornstarch is dissolved.
2.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.
3.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.
4.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.
Recipe Nutrition
Per serving: 204 calories; 8 g fat (2 g saturated fat, 4 g mono unsaturated fat); 54 mg cholesterol; 6 g carbohydrates; 22 g protein; 1 g fiber; 384 mg sodium; 660 mg potassium
Greek Chicken Salad Slaw
INGREDIENTS12 oz bag of broccoli slaw
6 oz cooked boneless skinless lean chicken breast, chopped
2 cups halved cherry tomatoes
2/3 cup fat-free raspberry viniagrette
2/3 cup thinly sliced red onion
1/2 cup crumbled fat-free feta cheese
1/4 cup sliced black olives
1/2 Tbsp lime juice
Optional: salt and black pepper
Directions
In a large bowl, toss all ingredients together until mixed well.
Cover and refrigerate for at least 2 hours
Stir well before serving.
Number of Servings: 4
Nutritional Info
Servings Per Recipe: 4
Amount Per Serving
Calories: 246.4 - Total Fat: 9.6 g - Cholesterol: 32.5 mg - Sodium: 756.9 mg - Total Carbs: 20.9 g - Dietary Fiber: 3.5 g - Protein: 19.8 g
6 oz cooked boneless skinless lean chicken breast, chopped
2 cups halved cherry tomatoes
2/3 cup fat-free raspberry viniagrette
2/3 cup thinly sliced red onion
1/2 cup crumbled fat-free feta cheese
1/4 cup sliced black olives
1/2 Tbsp lime juice
Optional: salt and black pepper
Directions
In a large bowl, toss all ingredients together until mixed well.
Cover and refrigerate for at least 2 hours
Stir well before serving.
Number of Servings: 4
Nutritional Info
Servings Per Recipe: 4
Amount Per Serving
Calories: 246.4 - Total Fat: 9.6 g - Cholesterol: 32.5 mg - Sodium: 756.9 mg - Total Carbs: 20.9 g - Dietary Fiber: 3.5 g - Protein: 19.8 g
