- 1/4 cup balsamic vinegar
- 1 red chile pepper, stem and seeds removed and diced
- 1 large clove garlic, lightly crushed with the side of a knife blade and quartered
- 1/2 teaspoon salt
- 1/8 teaspoon ground black pepper
- 2 tablespoons sugar
- 1 tablespoon water
- 1 tablespoon cornstarch
- 1 bok choy, cut into bite sized pieces and tough spines removed or 3 baby bok choy, halved and tough parts removed from stem end
Through the feed tube of a running blender add, 1 at a time, the vinegar, chile pepper, garlic, salt, black pepper, and sugar. Remove to a bowl. In a separate small bowl, create a slurry by gradually whisking 1 tablespoon water into the cornstarch. Then whisk the slurry into the sauce.
Steam bok choy until tender and coat with sauce.