6 1head of Bok Choy 2large carrots 1bunchscallions 2csno peas 1small sweet red pepper 1crice vinegar 1cwater, orange juice, or pinapple juice 1egg 1csugar (or splenda, or a combo) 1rounded teaspoon cornstarch 1Tsesame oil 2tminced fresh ginger 1head of Bok Choy 2large carrots 1bunchscallions 2csno peas 1small sweet red pepper 1crice vinegar 1cwater, orange juice, or pinapple juice 1egg 1csugar (or splenda, or a combo) 1rounded teaspoon cornstarch 1Tsesame oil 2tminced fresh ginger Wash and dry all veggies. Shred the bok choy, grate the carrots, julienne the sno peas and pepper, slice scallions into fine rounds. Toss veggies together in a large bowl. In a small sauce pan bring the vinegar and water or juice to a boil. Meanwhile, beat the egg, sweetener, and cornstarch together in a small bowl. When the liquids are boiling, pour the in a small stream into the egg mixture, beating constantly. Pour the egg mixture back into the pan and heat over medium, stirring constantly until thick, remove from heat and cool. Stir in ginger and sesame oil. If you like a creamier dressing, add 1/2 cup of mayo at this point. Pour dressing over veggies and toss until combined. Refridgerate for 30 minutes to allow flavors to blend.