East-West Stir Fry

Demonstrated by: Wesley Fong.
Narcissus Festival Recipes - December 1, 1996.



East-West Stir Fry

  • 6 tablespoons olive oil
  • 1 lb flank steak, thinly sliced
  • 1/2 teaspoon seasoned salt
  • 1/2 teaspoon garlic salt
  • 4 tablespoons oyster sauce
  • 1/2 cup Chinese wine
  • 1 lb Shanghai bok choy, cut bottoms and separate leaves


  1. In a wok, heat 3 tablespoons of the olive oil.
  2. 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.
  3. Stir fry until steak is medium-rare.
  4. Place in a large serving dish.
  5. In the same wok, heat the remaining 3 tablespoons of olive oil.
  6. 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.
  7. Cover and simmer for a minute or until leaves are wilted.
  8. Place bok choy on steak.
  9. Serve hot.

Makes 4 servings.


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