Ingredients

1/4 cup chicken stock
2 tablespoons mirin
1 teaspoon honey
1 1/2 teaspoons cornstarch
1/4 teaspoon salt
1 tablespoon peanut oil
1/4 pound smoked ham, such as Hunan, or Chinese sausage
1/2 pound baby bok choy, trimmed and julienned
1/2 pound asparagus, trimmed and cut into 1-inch pieces
Steamed rice, as accompaniment

Directions

In a small bowl, combine the
chicken stock, mirin, honey, cornstarch and salt, and stir until smooth. Set aside. Place

a wok over medium heat. Add the peanut oil and when hot, add the ham and stir-fry for 1
minute. Add bok choy and asparagus and stir-fry until crisp-tender, about 2 minutes. Add
the stock mixture to the vegetables and stir to coat.

Cook, stirring, until the vegetables have absorbed most of the sauce and are moist and
tender, 3 to 5 minutes. Remove from the heat. Serve immediately with rice.