This recipe includes instructions for making about 1 3/4 cups of the stir-fry sauce, but you will only use 3/4 cup for this stir-fry. Reserve the remainder for use in another dish. Make ahead ...

Add the remaining 2 tablespoons oil to the skillet, then toss in the bok choy, yellow pepper, jalapeño and onions, and cook until the bok choy leaves are just wilted, about 1 to 2 minutes.

Stir-fry for 2 minutes. Add the chicken stock, lemon juice, soy sauce, sugar, salt, and cornstarch mixture. Cook, stirring constantly, for 1 minute, or until the mixture thickens.