Bok Choy In Cream Sauce

• 1 lb Chinese cabbage or 1 lb bok choy
• 5 tablespoons vegetable oil
• 2 teaspoons salt
• 1 teaspoon sugar
• 1 cup stock
• 1 tablespoon cornstarch
• 1 1/2 tablespoons water
• 1/4 cup milk
• ground pepper

1. Separate the leaves and cut each in half length-wise, then cross-wise.
2. Heat 4 T of the oil in a wok until hot.
3. Add cabbage and fry for 3 minutes.
4. Add salt & Sugar and mix well.
5. Remove from pan when tender.
6. Heat 1 T oil in the wok.
7. Add stock and bring to a boil.
8. Put cornstarch in water, mix well
9. Add cornstarch mix & milk to stock, stirring well about 1 minute until thick.
10. Pour 1/2 the stock mix into a container.
11. Add cabbage to sauce left in the pan and mix and heat thoroughly.
12. Put on serving plate and top with remaining sauce. Grind pepper on top.

chinese cabbage, vegetable oil, salt, sugar, stock, cornstarch, water, milk, ground pepper

Taken from www.food.com/recipe/bok-choy-in-cream-sauce-518243 (may not work)