| 1. |
Whisk rice wine, dark soy sauce and cornstarch in a small bowl until the cornstarch is dissolved |
| 2. |
Heat 2 teaspoons oil in a large non-stick skillet or wok over medium-high heat. |
| 3. |
Add beef, garlic 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. Transfer the beef, shrimp and any juices to a plate. |
| 5. |
Heat the remaining 2 teaspoons oil over medium-high heat in the same pan. |
| 6. |
Add bok choy and cook, stirring, until it begins to wilt, 2 to 4 minutes. |
| 7. |
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. |
