| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
Chinese |
Chinese, Vegetables |
6 |
Servings |
INGREDIENTS
| 2 |
tb |
Sugar |
| 2 |
tb |
Vinegar |
| 2 |
tb |
Worcestershire sauce |
| 1/4 |
c |
Chili sauce |
| 6 |
sl |
Bacon, cooked and crumbled |
| 2 |
tb |
Cooking oil |
| 3 |
c |
Chopped bok choy |
INSTRUCTIONS
Combine first five ingredients in a saucepan; simmer 5 minutes. Heat oil in
a wok or large skillet. Add bok choy; stir fry until crisp tender. Place on
serving dish; spoon hot sauce over. Serves 6.
Origin: Recipes of British Columbia, Canada. Book Shared by: Sharon
Stevens. Aug/91
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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