World Cuisine

  • low-calorie cooking spray
  • 6 garlic cloves, crushed
  • 250 ml (8 fl oz) vegetable stock
  • 1 tablespoon dark soy sauce
  • 1 teaspoon clear honey
  • 2 heads of pak choi, thickly sliced lengthways
  • 500 g (1 lb) choi sum, thickly sliced
  • 8 spring onions, cut into 3.5 cm (1½ inch) lengths
  • 1 tablespoon cornflour, mixed to a paste with 3 tablespoons cold water
  • small handful of chopped coriander leaves
  • 1 tablespoon peeled and very finely julienned fresh root ginger
  • 1 teaspoon ground white pepper

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 page 224) or steamed rice.

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