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.
2007, Robert Irvine, All Rights Reserved