Nutritional data compiled from the United States Department of Agriculture National Nutrient Database. Data is per serving.

This is one of my husband’s favorite recipes, he loves cinnamon and I love bok choy. The subtle flavour of cinnamon blending together with bok choy is a truly perfect union. The second best thing about this dish is that it really takes minutes to make. You can serve this as a side dish or a main dish. Make it more substantial by adding pre-cooked chicken to a pan along with bok choy.

SERVES 2 Main Courses
 or 4 Side Courses

INGREDIENTS

1  pound Bok Choy (450 grams)
1  tsp olive oil or canola oil
1  tbsp soya sauce light
1  tbsp seasoned rice wine vinegar
2  tbsp of brown sugar
2  tsp cornstarch
¼ tsp ground cinnamon
1  tbsp toasted slivered almonds
 

Cut the ends of the bok choy and cut it once diagonally. Put it in a cold water bath. Combine soya sauce, rice vinegar, brown sugar, cornstarch and cinnamon. Make sure cornstarch is well dissolved.

Heat a non-stick pan to medium heat, pour in oil, turn down to medium-low and place the wet boy choy in the pan. The water will help to wilt the bok choy. Place a lid on the pan and cook it down for 3 minutes or until bok choy wilts slightly and reduces in size. 

Add  sauce to the pan, mix it in and cook the mixture for a minute longer so the sauce comes to boil. Voila, ready to serve!