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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> South American >> Argentine

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 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. | 3. Add beef and crushed red pepper to taste; cook, stirring, until the beef begins to brown, 1 to 2 minutes. | 4. Add shrimp and continue to cook, stirring, until the shrimp is opaque and pink, 1 to 2 minutes. | 5. Transfer the beef, shrimp and any juices to a plate. | 6. Heat the remaining 2 teaspoons oil over medium-high heat in the same pan. | 7. Add bok choy and cook, stirring, until it begins to wilt, 2 to 4 minutes. | 8. 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. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
rice wine	1/4	cup		-	-	-	-
oyster sauce	1 1/2	1/2		13.77	2.9484	0.3645	0.0675
cornstarch	2	teaspoons		20.32	4.8677	0.0139	0.0027
canola oil	4	teaspoons	divided	159.12	0.0	0.0	18.0
	3/4	lb	cut sliced	302.6007	0.0	67.3202	1.7
red pepper flake	1/4	teaspoon	crushed	302.6007	0.0	67.3202	1.7
shrimp	10		raw peeled deveined chopped	3218.6740000000004	41.2534	616.9881	45.7868
bok choy	1		trimmed sliced	302.6007	0.0	67.3202	1.7

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.