Stir-Fried Bok Choy with Chinese Sauce

• 1 tablespoon vegetable oil
• 2 teaspoons soy bean paste or miso paste
• 1 1/2 teaspoons ginger freshly and finely grated
• 3 cloves garlic or as needed, freshly minced
• 4 each scallions, spring or green onions thinly sliced
• 18 ounces bok choy 500 grams, wash and drain well, chop into 1-inch pieces
• 2 teaspoons sugar or honey
• 1 1/2 teaspoons rice vinegar or to taste
• 1 1/2 teaspoons soy sauce, tamari or to taste
• 1 1/2 teaspoons cornstarch mixed with 1 tablespoon of water
• 1 x salt to taste

1. Miso or soy bean paste can be found in Health Food stores or in large grocery stores in the Asian section.
2. In a small bowl, mix together sugar, rice vinegar, soy sauce and cornstarch to make a sauce, add a little bit more water if needed.
3. Set aside.
4. Heat 1/2 tablespoon of oil in a wok or a large nonstick skillet over medium-high heat until hot.
5. Add the bok choy, stirring, and cook for 2 minutes, transfer onto a plate and set aside.
6. Heat the remaining 1/2 tablespoon of oil in the wok or skillet.
7. Add the soy bean paste, garlic, ginger and scallions, stirring constantly, and cook for about 1 minute until fragrant.
8. Return the bok choy into the wok or skillet, stir until the bok choy is well coated with the sauce and heat through.
9. Remove from the heat, transfer onto a large serving plate.
10. Serve with rice or egg noodles.

vegetable oil, soy bean paste, ginger freshly, garlic, scallions, sugar, rice vinegar, soy sauce, cornstarch, salt

Taken from recipeland.com/recipe/v/stir-fried-bok-choy-chinese-sau-52375 (may not work)