Ingredients

• 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

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Instructions

1. 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.
2. Steam bok choy until tender and coat with sauce.