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2 ea Bak choi *
2 tb Peanut oil
2 ea 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.
Chop cabbage into bite-sized pieces, about 1 inch square. Wash, drain and dry on towels. Seperate white stems and green leafs.
Mix chili and soy sauces, honey, cornstarch and water; set aside.
Preheat wok, add oil. Quickly swirl garlic; remove and discard. Add onions and white parts of cabbage; stir-fry for 2 minutes.
Add chicken broth, green parts of cabbage; mix, cover, and cook until just barely tender, about 5 minutes.
Add step 2 sauce, and stir for 1 minute to thicken.
Remove from heat. Sprinkle with sesame oil, toss and serve immediately.
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