Marinate chicken. Set wok over high heat until hot. Add 2 tablespoons oil. Sprinkle salt. Add bok choy. Stir fry for 1 minute. Add 1/2 cup stock. Cover and cook for 3 minutes. Remove to serving plate and set aside. Heat wok. Add 2 tablespoons oil. Add ginger, garlic, and hot bean paste. Add chicken. Stir fry for 2 minutes until slightly brown. Add in all the seasonings. Pour in stock. Cover and cook for 1 minute. Stir in cornstarch to thicken. Remove and place on top of the bok choy. Sprinkle scallions on top and serve. Posted to CHILE-HEADS DIGEST V3 #,
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|Serving Size: 1 Serving (486g)|
|Recipe Makes: 4|
|Calories from Fat: 184 (54%)|
|Amt Per Serving||% DV|
|Total Fat 20.5g||27 %|
|Saturated Fat 5.3g||27 %|
|Monounsaturated Fat 8.8g|
|Polyunsanturated Fat 4.8g|
|Cholesterol 85.8mg||26 %|
|Sodium 1269mg||44 %|
|Potassium 589.3mg||16 %|
|Total Carbohydrate 13.6g||4 %|
|Dietary Fiber 1.4g||6 %|
|Sugars, other 12.2g|
|Protein 24.8g||35 %|
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Calories per serving: 341
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