- 2 tablespoons chicken broth
- 2 tablespoons rice wine
- 1/4 teaspoon cornstarch
- 2 tablespoons peanut oil
- 3 ginger slices
- 1 cup thinly sliced carrots
- 12 ounces of baby bok choy
- 1/2 teaspon salt
- In a small bowl combine the broth, rice wine, and cornstarch.
- Heat skillet over high heat.
- For 10 seconds, stir fry ginger slices in 1 tablespoon of peanut
- For 30 seconds, stir fry carrots
- Add 1 tbs, peanut oil
- For 1 minute, stir fry bok choy, salt and pepper
- Swirl in broth mixture
- For 30 seconds, cover and cook
- For 30 seconds, uncover and stirfry
- serve