Sauce:
1/4 cup balsamic vinegar
1 red chile pepper, stem and seeds removed and diced
1 large clove garlic, lightly crushed with the side of a knife blade and quartered
1/2 teaspoon salt
1/8 teaspoon ground black pepper
2 tablespoons sugar
1 tablespoon water
1 tablespoon cornstarch
1 bok choy, cut into bite sized pieces and tough spines removed or 3 baby bok choy, halved and tough parts removed from stem end
Through the feed tube of a running blender add, 1 at a time, the vinegar, chile pepper, garlic, salt, black pepper, and sugar. Remove to a bowl. In a separate small bowl, create a slurry by gradually whisking 1 tablespoon water into the cornstarch. Then whisk the slurry into the sauce.
Steam bok choy until tender and coat with sauce.
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