chinese greens in garlic sauce

Preparation time 10 minutes Cooking time 10 minutes low-calorie cooking spray garlic cloves, crushed 250ml vegetable stock 1 tablespoon dark soy sauce teaspoon clear honey 2 heads of pak choi, thickly sliced lengthways 500 g choi sum, thickly sliced 8 spring onions, cut into 3.5 cm(11/2 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 or steamed rice.

For Chinese-style spicy runner beans, top and tail 500 g stringless runner beans and cut into 2.5 cm(1 inch)lengths. Cook in a large saucepan of lightly salted boiling water for 3-4 minutes. Drain and set aside. Place 2 deseeded and chopped red chillies 4 roughly chopped shallots, 2 roughly chopped garlic cloves, 2 teaspoons peeled and grated fresh root ginger and 4 tablespoons light soy sauce in a blender and process to a smooth paste, adding a little water if needed to loosen the mixture. Spray a nonstick wok or frying pan with low-calorie cooking spray and heat over a medium heat. Add the chilli paste and stir-fry for 2-3 minutes until fragrant. Add the drained runner beans and stir-fry for 2-3 minutes until just tender. Serve immediately with Light Egg Fried Rice.

qingquang

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