Recipe

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• 1-1/2 lb fresh bok choy
• 1 tbsp cornstarch
• 2 tbsp soy sauce
• 1 tbsp vegetable oil
• 1 tbsp butter
• 2 thin slices gingerroot finely chopped
• 1 clove garlic finely chopped
• 1/8 tsp ground cayenne pepper
• 2 tbsp water

• 1 Wash bok choy and cut off leaves and reserve.
• 2 Remove bottom root then cut stems into 1/4 slices and cut leaves into 1/2 strips.
• 3 Mix cornstarch and soy sauce.
• 4 Heat oil and butter in skillet over medium high heat until butter is melted.
• 5 Add gingerroot and garlic then stir fry until garlic is light brown.
• 6 Stir in pepper then add bok choy stems and stir fry 2 minutes then add water.
• 7 Cover and cook until stems are crisp tender about 2 minutes.
• 8 Stir in cornstarch mixture and bok choy leaves.
• 9 Cook and stir until leaves are wilted about 2 minutes.