Ingredients
2 tsp vegetable oil
2 large pack choi (or 4 small), cut into quarters
2 cloves of garlic minced or very finely chopped
150ml chicken stock (or master stock if you have it)
¼ tsp white pepper
½ tsp cornflour

Method
Heat the oil in a wok over a high heat and put in the pak choi.  Cook for a couple minutes turning to stop it catching. 

When each of the pak choi is almost done, add the garlic for a minute before adding the chicken stock and white pepper. 

Put the cornflour into a small bowl and add a couple of tablespoons of the hot stock. Mix until the flour has been incorporated and then add to the pan.  Mix and cook until the liquid is thick and the pak choi tender.