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Chinese Cabbage Soup 1

Ingredients: 1 Pound(s) Bok Choy 2 1/2 Cup(s) Vegetable Stock 1 Tablespoon(s) Rice Wine Vinegar 1 Tablespoon(s) Soy Sauce 1 Tablespoon(s) Sugar 1 Tablespoon(s) Dry Sherry 1 Red Chili, thinly sliced 1 Tablespoon(s) Cornstarch 2 Tablespoon(s) Water Directions: Using a sharp knife, trim the stems of the bok choy and shred the leaves. Heat the stock in a large saucepan. Add the bok choy and cook for 10-15 minutes. Mix the rice wine vinegar, soy sauce, sugar, and sherry together. Add to the stock, together with the sliced chili. Bring to a boil, lower heat and cook 2-3 minutes. Blend the cornstarch with the water to form a smooth paste. Gradually stir the cornstarch mixture into the soup. Cook, stirring constantly, until soup is thickened. Cook for 4-5 more minutes.
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