Ingredients

Scale

Stir-fry Sauce:

1/4 cup soy sauce
2 – 4 cloves garlic, peeled & chopped
1 Tablespoon fresh ginger root, peeled and chopped or grated
1 Tablespoon honey
1 teaspoon sesame oil
1/4 cup white wine + 1 cup water (or 1 1/4 cups water)
1 Tablespoon rice or cider vinegar
3 Tablespoons cornstarch

For the stir-fry:

7 stalks of bok choy (about 3 cups stalk + 2 cups greens)
1 teaspoon sesame oil
1/2 a large yellow onion
1/2 cup chopped, peeled carrots
8 oz. sliced mushrooms
Salt & pepper

For the top: 1 egg per person, sunny side up or over easy

Instructions

Prepare the stir fry sauce by mixing up all the ingredients except the cornstarch in a small mixing bowl. Whisk in the cornstarch and set aside.
Cut the greens off the bok choy and chop. Set aside. Chop up the stalks.
Heat a wok or large saute pan over medium-high heat. Add the oil, bok choy stalks, onion, and carrots. Stir and cook for a few minutes or until the onion turns translucent. Add the mushrooms and continue stirring and cooking. Sprinkle with salt & pepper. Whisk the stir-fry sauce to mix up the cornstarch that settled at the bottom, then stir in 3/4 cup of the stir fry sauce, reduce the heat to medium. Stir and cook for a few minutes longer till the sauce starts to thicken. Stir in the greens. Remove from heat.
Cook the eggs. To serve, top each stirfry helping with an egg and a piece of toast on the side to sop up all the yummy juices. (Save the rest of the stir-fry sauce in an airtight bottle in the fridge for another stirfry. Make sure you shake it up well before you use it … the cornstarch tends to settle.)

Notes

If any of your eaters are gluten-sensitive, make sure you use gluten free spices and soy sauce.

RECIPE SOURCE: http://www.sumptuousspoonfuls.com/

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