3 tbsp. salad oil
1 head bok choy, washed, trimmed, & cut into 1" pieces
1/4 c. packed brown sugar
1/2 tsp. minced fresh ginger root
1 tbsp. cornstarch
1 sliced sweet onion
1 tbsp. soy sauce
1/4 c. red wine vinegar

Heat oil in large skillet, add bok choy and onion. Cook and stir over high heat 1 minute. Blend sugar, vinegar and ginger; add to skillet. Mix well. Cover and steam 1 minute. Combine soy sauce and cornstarch with 1/2 cup water. Add to skillet. Cook and stir until thickened. Makes 4 to 6 servings.