- 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
- Stir together the sugar, brown rice vinegar, cornstarch, and cold water in a small bowl.
- 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.