Categories: not tried, vegan

Ingredients

• 3 T salad oil
• 1 head bok choy, washed, trimmed & cut into 1" pieces
• 1/4 C packed brown sugar
• 1/2 tsp minced fresh ginger root (I used powdered)
• 1 tsp cornstarch
• 1 sliced sweet onion
• 1 tsp soy sauce
• 1/4 C red wine vinegar
• 1/2 C water

Directions

1. at oil in large skillet, add bok choy and onion. Cook and stir over high heat 1 minute. Blend sugar, vinegar & ginger; add to skillet. Mix well. Lower heat; cover and steam 1 minute. Combine soy sauce and cornstach with 1/2 C water. Add to skillet. Cook and stir until thickened. Serves 4 – 6.

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