Title: Bak Choi
Categories: Chinese Vegetable Blank
Yield: 2 Servings

2		Bak choi *
2	tb	Peanut oil
2		Green onions; chopped
1/2	c	Chicken broth
2	tb	Dark soy sauce
1	ts	Light soy sauce
1	ts	Chili garlic sauce
1	ts	Honey >OR> sugar
1	ts	Cornstarch
1	tb	Water; cold
1/8	ts	Sesame oil

* Bak choi, AKA bok choy: Chinese cabbage, smaller the better.

1. Chop cabbage into bite-sized pieces, about 1 inch square. Wash, drain and dry on towels. Seperate white stems and green leafs.

2. Mix chili and soy sauces, honey, cornstarch and water; set aside.

3. Preheat wok, add oil. Quickly swirl garlic; remove and discard. Add onions and white parts of cabbage; stir-fry for 2 minutes.

4. Add chicken broth, green parts of cabbage; mix, cover, and cook until just barely tender, about 5 minutes.

5. Add step 2 sauce, and stir for 1 minute to thicken.

6. Remove from heat. Sprinkle with sesame oil, toss and serve immediately.

Recipe by Kurt Faria, from taste and memories of Shanghai, 1994.

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