Ingredients
1-1/2 teaspoons cornstarch1/4 cup reduced-sodium chicken broth2 tablespoons reduced-sodium soy sauce1 tablespoon oyster sauce, optional1/2 teaspoon sesame oil1 bunch bok choy2 medium carrots, thinly sliced2 tablespoons canola oil1 can (15 ounces) whole baby corn, rinsed and drained1/2 cup fresh snow peas4 garlic cloves, minced2 teaspoons minced fresh gingerroot1 teaspoon sesame seeds, toasted
Preparation
In a small bowl, combine the cornstarch, broth, soy sauce, oyster sauce if desired and sesame oil until smooth; set aside.
Cut off and discard root end of bok choy, leaving stalks with leaves. Cut green leaves from stalks. Cut leaves into 1-in. slices; set aside. Cut white stalks into 1-in. pieces.
In a large skillet or wok, stir-fry bok choy stalks and carrots in canola oil for 3-5 minutes or until crisp-tender. Add the corn, peas, garlic, ginger and reserved leaves; stir-fry for 3 minutes.
Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Sprinkle with sesame seeds.
