Instructions: Chop bok choy into 3/4 inch wide pieces. Separate mushrooms and wash thoroughly. Deseed chili and slice into long strips. Combine soy sauce, wine, sesame oil, salt, sugar, and corn starch. Mix well. Heat pan well on high flame. Coat the bottom of the pan with cooking oil. When hot, put in garlic and ginger. Stir for 10 seconds. Then place in vegetables.

Stir fry for 3-5 minutes. Add sauce, mix well. Cover, lower flame, and simmer for 8 minutes.

Server over steamed rice with Jasmine tea.

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