East-West Stir Fry

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>