Sauteed Bok Choy

Easy to make and relatively healthy.
Ingredients

• 1 head of bok choy, bruised bits removed / cut off, cut to 2" lengths, and washed.
  
• 1 lobe ginger, minced
  
• 2 cloves garlic, minced
  
• 1/2c chicken stock (or vegetable)
  
• 2tbsp black vinegar
  
• 2tbsp soy sauce
  
• 1/2tsp sugar
  
• 1-2tsp cornstarch
  
• neutral oil
  

Mix together the stock, vinegar, soy sauce, sugar, and corn starch and set aside. Heat some oil in a wide pot, wok, or saute pan. Once it's pretty good and hot, add the ginger and garlic and stir around for 30 seconds or so. Add the bok choy and toss to coat with the oil, then cover and let it wilt on medium heat, shaking around occasionally. Once it's all wilted, continue to cook, covered, until the bok choy is just tender, or, anyway, soft enough that you'll be willing to eat it. Uncover and add the mixture from earlier, tossing to coat. Turn up the heat and bring the liquid to a boil until it thickens. Serve over rice or just eat it straight.Thoughts: this is easy to make, healthy, and delicious. What's not to like? We had to add more corn starch after the first amount because it wasn't thickening sufficiently. Like many Chinese dishes, this is really all about the prep work - the cooking is done really quickly and it's not too difficult.Disaster Index: 1/10