Instructions: Using a sharp knife, trim the stems of the bok choy and shred the leaves.

Heat the stock in a large saucepan. Add the bok choy and cook for 10-15 minutes.

Mix the rice wine vinegar, soy sauce, sugar, and sherry together. Add to the stock, together with the sliced chili. Bring to a boil, lower heat and cook 2-3 minutes.

Blend the cornstarch with the water to form a smooth paste. Gradually stir the cornstarch mixture into the soup. Cook, stirring constantly, until soup is thickened. Cook for 4-5 more minutes.

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