We've found that bok choy combines perfectly with snow peas and shrimp. So, not surprisingly, this is one of our favorite stir-fry dishes.

1 cup long-grain rice

3 tablespoons oyster sauce

2 tablespoons soy sauce

1 tablespoon Chinese rice wine (or dry sherry)

1 tablespoon water

1 teaspoon sesame oil

½ tablespoon brown sugar

2 tablespoons peanut or canola oil

16 large uncooked shrimp (prawns)—peeled

1 red pepper (capsicum)—julienned

1 bunch bok choy—leaves separated and chopped

16 snow peas—trimmed and halved on the diagonal

2 cloves garlic—crushed

COOK the rice. MIX together the oyster sauce, soy sauce, Chinese rice wine, water, sesame oil and sugar in a small bowl. HEAT a wok or large frying pan over a high heat, add 1 tablespoon of the oil and stir-fry the shrimp for 2 minutes. REMOVE the shrimp from the wok and set aside on a plate. HEAT the remaining oil in the wok and stir-fry the red pepper for 2 minutes. ADD the bok choy and snow peas and stir-fry for 4 minutes. ADD the garlic and stir-fry for a minute, then return the shrimp to the wok. ADD the sauce mixture and mix to heat through. SERVE with rice.

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