Ingredients:

1/2 lean boneless veal shoulder

Marinade
1 teaspoon cornstarch
2 tablespoons soy sauce
half teaspoon sugar
1 teaspoon oriental sesame oil

Sauce
half teaspoon cornstarch
1 tablespoon soy sauce
half teaspoon sugar
1 teaspoon oriental sesame oil
3 tablespoons Chicken Broth
1 pound bok choy
5 tablespoons corn oil
1 teaspoon kosher salt
half teaspoon sugar
2 tablespoons water

Instructions

1. Cut the veal into 1 x 2 inch thin slices.Mix the marinade ingredients and combine with the meat to coat evenly set aside for 30 minutes.Combine the sauce ingredients and set near the stove.

2. Separate the bok choy stalks and wash in warm water to remove any sand.Cut into half x 2 inch pieces, separating the stalks and leaves into individual mounds.

3. Heat a wok or large skillet over medium heat until hot. Add 2 tablespoons corn oil. Add the bok choy stalks, stir briskly and sprinkle on the salt and sugar. Stir, then add the bok choy leaves. Continue stirring a few seconds, then add water. Cover and cook for 2 minutes, stirring once or twice, until the vegetable is tender yet crisp. Turn off the heat, transfer to a large serving platter and keep warm. Wipe the wok clean.

4. Reheat the wok and add the remaining 3 tablespoons oil. Add the meat and stir fry until it just changes color. Give the sauce ingredients a stir and add them to the wok. Stir several times to blend the sauce with the meat and continue stirring until the sauce thickens slightly. Turn off the heat and ladle the meat and sauce on top of the vegetables. Serve hot.