1 pound bok choy, 2 teaspoons vegetable oil, 3 cups sliced mushrooms, 2 garlic cloves, minced, 1 teaspoon sugar, 1/2 cup chicken broth, 1 teaspoon cornstarch or flour, 2 teaspoons soy sauce, Black pepper to taste.

1. Slice the bok choy stems and leave separately. 2. In a large frying pan, heat oil over medium high heat. 3. Add the bok choy stems, mushrooms, garlic and sugar to the pan. Cook 2 minutes, stir often. 4. Add the bok choy leaves to the pan. Cook 2 minutes. 5. In a small bowl, combine chicken broth and cornstarch. 6. Pour chicken broth mixture and soy sauce into pan. 7. Cook until sauce thickens and bok choy is tender. Stir often. 8. Add black pepper to taste. Enjoy! 9. Refrigerate leftovers.