Spicy Beef with Shrimp & Bok Choy

Preparation

1. Whisk sherry, 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. Add beef and crushed red pepper to taste; cook, stirring, until the beef begins to brown, 1 to 2 minutes. 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.
3. Heat the remaining 2 teaspoons oil over medium-high heat in the same pan. Add bok choy and cook, stirring, until it begins to wilt, 2 to 4 minutes. 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.

Nutrition

Per serving: 199 calories; 8 g fat (2 g sat, 4 g mono); 64 mg cholesterol; 6 g carbohydrates; 21 g protein; 1 g fiber; 447 mg sodium; 649 mg potassium.

Nutrition Bonus: Vitamin A (96% daily value), Vitamin C (49% dv), Zinc (23% dv).

1/2 Carbohydrate Serving

Exchanges: 1 vegetable, 3 very lean meat, 1 fat