Place a cast iron pan or a skillet with olive oil over medium heat.
Place the cornstarch on a small place and season with a salt. Dip the bottom of the bok
choy into the cornstarch and place it in the hot skillet and cook for 1-2 minutes.
Next add in the ginger, garlic and white pepper, then add red wine vinegar, marine, soy sauce and sesame oil into the pan. Move the bok choy around in the pan and gently tossing, making sure all the ingredients are being combined and bok choy is being coated with the sauce.
Next add the fish sauce, chicken stock and cooked down for 1 more minute, until the sauce thickens. Toss the bok choy again to coat with sauce and serve
