Bok Choy and Asparagus Stir Fry

• 1/4 cup chicken stock
• 2 tablespoons mirin
• 1 teaspoon honey
• 1 1/2 teaspoons cornstarch
• 1/4 teaspoon salt
• 1 tablespoon peanut oil
• 1/4 pound smoked ham, such as Hunan, or Chinese sausage
• 1/2 pound baby bok choy, trimmed and julienned
• 1/2 pound asparagus, trimmed and cut into 1-inch pieces
• Steamed rice, as accompaniment

1. In a small bowl, combine the chicken stock, mirin, honey, cornstarch and salt, and stir until smooth.
2. Set aside.
3. Place a wok over medium heat.
4. Add the peanut oil and when hot, add the ham and stir-fry for 1 minute.
5. Add bok choy and asparagus and stir-fry until crisp-tender, about 2 minutes.
6. Add the stock mixture to the vegetables and stir to coat.
7. Cook, stirring, until the vegetables have absorbed most of the sauce and are moist and tender, 3 to 5 minutes.
8. Remove from the heat.
9. Serve immediately with rice.

chicken stock, mirin, honey, cornstarch, salt, peanut oil, ham, choy, rice

Taken from www.foodnetwork.com/recipes/emeril-lagasse/bok-choy-and-asparagus-stir-fry-recipe.html (may not work)