Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      pound         Chicken -- cut in 1x2" slices
   1      pound         Bok choy or chinese cabbage
                        Cut into bite size pieces
   1      teaspoon      Ginger root -- chopped
   1      teaspoon      Garlic -- chopped
   1      tablespoon    Bean paste -- or hot bean paste
   1                    Scallion -- cut 1/4"
     1/4  teaspoon      Salt
     1/2  cup           Chicken stock
                        -----MARINATE CHICKEN 20 MIN IN-----
   1      tablespoon    Thin soy
   2      teaspoons     Cornstarch
     1/2  teaspoon      Sugar
   1      teaspoon      Rice wine
   2      teaspoons     Oil
                        -----SEASONINGS-----
   1      teaspoon      Rice wine
   2      teaspoons     Black soy
   1      teaspoon      Sugar
   1      teaspoon      Sesame oil
   1      teaspoon      Rice vinegar -- or brown vineg
     1/4  teaspoon      Five spice powder
     1/2  cup           Stock
   1      teaspoon      Cornstarch -- dissolved in
   1      tablespoon    -cold water

Preparation:

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.