Baby Bok Choy with Asian Sesame Sauce

• 2 Tbsp. cornstarch
• 1 cup Kraft Oriental Sesame Dressing
• 6 Tbsp. reduced-sodium soy sauce
• 1/4 cup canola oil
• 2 cups shallots, thinly sliced
• 6 Tbsp. gingerroot, minced
• 2-2/3 Tbsp. garlic, mnced
• 3 gal. baby bok choy, cut lengthwise into 3/4-inch (19-mm)-wide strips Safeway 1 lb For $1.28 thru 02/09
• 2 tsp. sesame oil

1. Mix first 3 ingredients until blended.
2. Refrigerate until ready to use.
3. For each serving: Heat 3/4 tsp.
4. (3 mL) canola oil in medium nonstick skillet on medium-high heat.
5. Add 2 Tbsp.
6. (30 mL) shallots and 1 tsp.
7. (5 mL) ginger; cook 1 min.
8. Add 3 cups (750 mL) bok choy; cook 5 min.
9. or just until leaves are wilted, stirring frequently.
10. Add 3-1/2 tsp.
11. (17 mL) of the dressing mixture; cook and stir 1 min.
12. or until sauce is thickened.
13. Remove from heat.
14. Stir in 1/8 tsp.
15. (0.5 mL) sesame oil.
16. Serve immediately.

cornstarch, sesame dressing, soy sauce, canola oil, shallots, gingerroot, garlic, baby bok choy, sesame oil

Taken from www.kraftrecipes.com/recipes/baby-bok-choy-asian-sesame-sauce-144500.aspx (may not work)