Bok Choy in Ginger Sauce

Step 1: Trim the base of the bok choy and separate the leaves. Leave the delicate baby bok choy in the centre intact. Cut very large stems in half lengthwise so the pieces are roughly the same size. Rinse in a colander and shake off excess water; they do not need to be fully dry.

Step 2: Stir the sauce ingredients, except the water, in a jug until the cornflour is dissolved. Mixing with less liquid first helps prevent lumps. Stir in the water.

Step 3: Put the ginger and oil in a large non-stick pan and turn the heat to medium. Once the ginger starts sizzling, sauté for 1 minute until light golden and a little floppy. Add the bok choy and use two spatulas to toss it with the ginger for about 15 seconds, coating the leaves.

Step 4: Turn the heat up to medium and pour the water over the bok choy. Cover with a lid and steam for 45 seconds.

Step 5: Remove the lid; the bok choy will still be slightly underdone. Pour in the sauce and toss for 30 seconds, until it changes from murky to clear and thickens. The bok choy should be just floppy but still have a soft crunch, not be mushy. If the sauce gets too thick, add a small splash of water and mix.

Step 6: Pour the bok choy and all the sauce onto a serving plate.