ingredients 
1 tablespoon cornstarch
3 tablespoons Chinese Shaoxing rice wine, dry sherry or white vermouth, divided
1/2 pound beef sirloin, thinly sliced against the grain into strips
1/2 pound chicken breast, thinly sliced into strips
Kosher salt and freshly ground pepper
2 tablespoons oyster sauce
2 teaspoons toasted sesame oil
1 tablespoon peanut oil, divided
1, 1-inch piece fresh ginger, thinly sliced
2 cloves garlic, smashed
5 to 7 dried red chiles, halved
1 small onion, thinly sliced
6-8 heads baby bok choy, halved
Pinch of sugar
brown rice, for serving
directions
Whisk the cornstarch with 2 tablespoons rice wine in a medium bowl; add the beef and chicken, season with salt and pepper and toss to coat. Set aside for 15 minutes.
Mix the remaining 1 tablespoon of rice wine, the oyster sauce and sesame oil in a large bowl; set the bowl near the stove.
Heat a wok or large nonstick skillet over high heat until very hot, about 1 minute. Add 1/2 tablespoon of peanut oil, then the ginger, garlic and chiles; stir-fry until fragrant, about 1 minute. Add the beef and chicken and cook, stirring or shaking the skillet occasionally, 1 to 2 minutes. Transfer the beef and chicken to the sauce mixture and toss.
If the pan is dry, add another 1/2 tablespoon of peanut oil, then add the onion and stir-fry until just soft, about 2 minutes. Add the bok choy and sugar; stir-fry until just wilted, 1 to 2 minutes. Return the beef and chicken and any juices to the pan and stir to combine. Serve over the brown rice.
(Adapted from a recipe found on http://www.foodnetwork.com)
Fitness Food and You 
Please comment!