Spray a large nonstick wok or frying pan with cooking spray and heat over a medium heat. Add the garlic and stir-fry for 1–2 minutes until lightly browned.
Pour the stock, soy sauce and honey into the pan, mix well and bring to a simmer. Add the pak choi, choi sum and spring onions and cook, stirring, for 2–3 minutes until softened.
Stir the cornflour paste into the pan, mixing well, then add the coriander, ginger and white pepper and cook, stirring constantly, for 3–4 minutes until thickened. Serve immediately with Light Egg Fried Rice (see