Sesame Bok Choy

• 1-1/2 teaspoons cornstarch
• 1/4 cup reduced-sodium chicken broth
• 2 tablespoons reduced-sodium soy sauce
• 1 tablespoon oyster sauce, optional
• 1/2 teaspoon sesame oil
• 1 bunch bok choy
• 2 medium carrots, thinly sliced
• 2 tablespoons canola oil
• 1 can (15 ounces) whole baby corn, rinsed and drained
• 1/2 cup fresh snow peas
• 4 garlic cloves, minced
• 2 teaspoons minced fresh gingerroot
• 1 teaspoon sesame seeds, toasted

1. In a small bowl, combine the cornstarch, broth, soy sauce, oyster sauce if desired and sesame oil until smooth; set aside.
2. Cut off and discard root end of bok choy, leaving stalks with leaves. Cut green leaves from stalks. Cut leaves into 1-in. slices; set aside. Cut white stalks into 1-in. pieces.
3. In a large skillet or wok, stir-fry bok choy stalks and carrots in canola oil for 3-5 minutes or until crisp-tender. Add the corn, peas, garlic, ginger and reserved leaves; stir-fry for 3 minutes.
4. Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Sprinkle with sesame seeds.

cornstarch, chicken broth, soy sauce, oyster sauce, sesame oil, choy, carrots, canola oil, baby corn, fresh snow peas, garlic, fresh gingerroot, sesame seeds

Taken from www.tasteofhome.com/recipes/sesame-bok-choy/ (may not work)