Recipe courtesy of Robert Irvine
20 min
15 min
6 servings


  • 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.

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