Bok Choy with Hot Bacon Sauce

Serves 6

2 Tbsp. sugar
2 Tbsp. vinegar
2 Tbsp. Worcestershire sauce
1/4 cup chili sauce
6 slices bacon, cooked and crumbled
2 Tbsp. cooking oil
3 cups chopped bok choy

Combine all but cooking oil and bok choy in a saucepan and simmer 5 minutes. Heat oil in a wok or large skillet. Add bok choy and stir-fry until crisp tender. Place hot sauce over it when ready to serve.

Sautéed Bok Choy with Cashew Sauce

Serves 4

1/2 cup cashews, roasted
1/4 cup white vinegar
1/4 cup water
1/4 cup sugar
1/4 cup soy sauce
1 Tbsp. ginger, minced
7 dashes Tabasco sauce
2 Tbsp. basil, finely chopped
2 Tbsp. mint, finely chopped
1 1/2 lb. bok choy, washed and dried
1/3 cup peanut oil

Puree the cashews, vinegar, water, sugar, soy sauce, ginger, Tabasco, basil and mint in a blender. Separate bok choy leaves from stalks, and cut stalks into 1-inch long pieces. Sauté bok choy in a large pan over high heat (oil should not be smoking). Stir briskly for 1 - 2 minutes until it is bright green and well seared. Remove from heat and drape with cashew sauce. Serve immediately.

Stir-Fried Bok Choy in Garlic Oil

Serves 4

3 Tbsp. peanut oil
1 Tsp. salt
1 1/2 lb. bok choy
4 garlic cloves cut into 1-inch pieces

Heat the wok over a high flame for 1 minute. Add the oil until it is very hot - look for a wisp of smoke. Add the salt, garlic and bok choy. Use enough oil to coat the vegetables thoroughly.