Share This Recipe:


1/4 cup soy sauce
1/4 cup rice wine
3 tablespoons sugar
1 tablespoon vegetable oil
1 red bell pepper, sliced
1 tablespoon freshly grated ginger
2 cloves garlic, chopped
1 teaspoon toasted sesame oil
1 bunch bok choy or Chinese broccoli, trimmed
1 teaspoon cornstarch mixed with 2 teaspoons water


  1. In a small bowl, whisk together the soy sauce, rice wine and sugar. Set aside.

  2. Heat vegetable oil in a wok or large skillet over high heat and add the sausage. Cook, stirring constantly, until the sausage begins to brown. Stir in the red pepper, ginger and garlic. Cook, stirring, 1-2 minutes. Pour in the soy sauce mixture and bring to a boil. Stir in the cornstarch mixture and bring the sauce back to a boil. Quickly toss in the greens, stirring until just wilted and drizzle with sesame oil. Serve with rice.