Ingredients:

1/4 cup peanut oil

4 heads baby bok choy, halved lengthwise

1 small piece ginger

1 tablespoon mirin

3 tablespoons soy sauce

1/4 cup chicken style veggie broth

1 tablespoon lite miso

2 tablespoon cornstarch, dissolved in 2 tablespoons water

Salt and freshly cracked white pepper

Instructions:

Preheat a large skillet on medium high. Add peanut oil.

Whack the ginger and stir fry it in the oil for a minute or so to release the flavor. Add bok choy and saute cut side down for about 1 minute until golden. Add the mirin, soy, and veggie broth. Stir in the miso, careful not to damage the food. Add cornstarch to thicken, season with salt and pepper.