Stir-Fried Bok Choy With Miso

• 1/2 cup chicken stock or low-sodium broth
• 1 tablespoon white or red miso
• 1 tablespoon Chinese cooking wine or dry sherry
• 1 1/2 teaspoons sugar
• 1 teaspoon cornstarch
• 1 1/2 tablespoons vegetable oil
• 6 dried red chiles
• 3 garlic cloves, minced
• 2 pounds bok choy, cut into 3/4-inch pieces
• Salt

1. In a small bowl, combine the chicken stock with the miso, wine, sugar and cornstarch.
2. Heat a large wok or skillet until very hot, about 3 minutes.
3. Add the oil and chiles and cook over high heat until the chiles darken, 1 to 2 minutes.
4. Add the garlic and cook for 10 seconds, stirring constantly.
5. Add the bok choy, season with salt and stir-fry until the leaves are wilted and the stalks are crisp-tender, about 5 minutes.
6. Stir the miso sauce, add it to the wok and stir-fry, until thickened slightly, about 2 minutes longer.

chicken, white, chinese cooking wine, sugar, cornstarch, vegetable oil, red chiles, garlic, bok choy, salt

Taken from www.foodandwine.com/recipes/september-2007-stir-fried-bok-choy-with-miso (may not work)