Bok Choy and Asparagus Stir Fry

1. 1

   In a small bowl, combine the chicken stock, mirin, honey, cornstarch and salt, and stir until smooth.

2. 2

   Set aside.

3. 3

   Place a wok over medium heat.

4. 4

   Add the peanut oil and when hot, add the ham and stir-fry for 1 minute.

5. 5

   Add bok choy and asparagus and stir-fry until crisp-tender, about 2 minutes.

6. 6

   Add the stock mixture to the vegetables and stir to coat.

7. 7

   Cook, stirring, until the vegetables have absorbed most of the sauce and are moist and tender, 3 to 5 minutes.

8. 8

   Remove from the heat.

9. 9

   Serve immediately with rice.

* Per serving · 4 servings · Values may vary.

No additional tips available.