Hot And Sour White Cabbage

• 1 1/2 tablespoons white sugar
• 1 tablespoon brown rice vinegar, or amount to taste
• 1 1/2 tablespoons cornstarch
• 3 tablespoons cold water
• 1/4 cup vegetable oil
• 3 dried red chile peppers, seeded and thinly sliced
• 1/2 pound baby bok choy, trimmed and chopped
• salt to taste

1. Stir together the sugar, brown rice vinegar, cornstarch, and cold water in a small bowl.
2. Heat the oil in a large skillet or wok over high heat. When hot, add the chile peppers; cook and stir until browned, about 4 minutes. Remove from the pan using a slotted spoon. Add the bok choy to the pan and cook for 1 to 2 minutes, until wilted and tender. Pour in the vinegar sauce and bring to a boil. Cook and stir briefly until thickened, about 30 seconds. Remove from heat, and season with salt.

white sugar, brown rice vinegar, cornstarch, cold water, vegetable oil, red chile peppers, choy, salt

Taken from www.allrecipes.com/recipe/149423/hot-and-sour-white-cabbage/ (may not work)