6 tablespoons olive oil
1 pound flank steak — thinly sliced
1/2 teaspoon seasoned salt
1/2 teaspoon garlic salt
4 tablespoons oyster sauce
1/2 cup Chinese wine
1 pound Shanghai bok choy — cut bottoms and
— separate leaves
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.
Posted To Fabfood August 1998~Busted With 2.0 <melizajane@aol.com>