Instructions: Stir the stock, soy sauce and sugar together in a small bowl until the sugar is dissolved.

For the Dish: Heat a wok over high heat until hot. Add the oil swirl to coat the sides. Add the sausage and bacon and stir-fry until they begin to brown, 1 to 1 1/2 minutes. Add the lotus root, celery, Chinese okra and baby bok choy; stir-fry until the celery is tender, about 2 to 2 1/2 minutes.

Pour in the sauce ingredients, bring to a boil and cook until the lotus root is tender-crisp, about 2 minutes. Add the cornstarch solution, and cook, stirring, until the sauce boils and thickens, 30 seconds to 1 minute. Scoop onto a serving platter.

This recipe yields 4 servings.

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