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Prep Time: 15 Minutes Cook Time: 5 Minutes |
Ready In: 20 Minutes Servings: 6 |
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Ingredients:
1/4 cup balsamic vinegar |
1 red chile pepper, stem and seeds removed and diced |
1 large clove garlic, lightly crushed with the side of a knife blade and quartered |
1/2 teaspoon salt |
1/8 teaspoon ground black pepper |
2 tablespoons sugar |
1 tablespoon water |
1 tablespoon cornstarch |
1 bok choy, cut into bite sized pieces and tough spines removed or 3 baby bok choy, halved and tough parts removed from stem end |
Directions:
1. Through the feed tube of a running blender add, 1 at a time, the vinegar, chile pepper, garlic, salt, black pepper, and sugar. Remove to a bowl. In a separate small bowl, create a slurry by gradually whisking 1 tablespoon water into the cornstarch. Then whisk the slurry into the sauce.
2. Steam bok choy until tender and coat with sauce.
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