Saucy Stir-fried Choy

Ingredients (serves 2):

• 4 baby choy hearts (bok choy, or your favorite choy)
• 1/2 cup chicken stock (or vegetable stock)
• 2 tsp corn starch
• 1 tsp vegetable oil
• salt to taste
  
• a sprinkle of MSG (optional)

Preparation (5 minutes):

1. Rinse the choy, splitting the hearts into individual stems.
2. Chop coarsely. The pieces should be about 1/2 inch wide.
   


3. Mix the corn starch with the chicken stock, whisking to make sure it all dissolves.
4. (Optional) Sprinkle some MSG into the stock.
   

Cooking (5 minutes):

1. Pre-heat a wok with the vegetable oil.
2. Add chopped choy. Stir occasionally.
3. When the choy stems start to turn slightly translucent, add the chicken stock and corn starch mixture. Stir well.
   
4. Salt to taste.
5. Choy is ready when the leaves are wilted and the stems are mostly translucent.