Wok-fried Asian greens

Broccolini, green beans, pak choy and morning glory are some of my favourites.

Ingredients (serves 4) 

• 2 bunches Chinese broccoli (about 500 g)*
• 1⁄3 cup oyster sauce
• 2 tbsp light soy sauce
• ½ tsp white sugar
• 2 tbsp vegetable oil
• 3 garlic cloves, finely sliced
• 1 long red chilli, finely sliced
• 4 small bunches bok choy, halved lengthways

Method
Prepare the Chinese broccoli by slicing each bunch in half to separate stems from leaves. Slice the leaves into roughly 4cm-wide strips and set aside. Slice the stems into roughly 3cm-long pieces and set aside.

In a small bowl, mix the oyster sauce, soy sauce and white sugar until combined.

Heat the vegetable oil in a wok over high heat. Add the garlic and chilli and stir-fry for about 30 seconds. Add the Chinese broccoli stems and stir-fry for about two minutes. Now add the

Chinese broccoli leaves, bok choy and oyster sauce mixture. Stir-fry for a further two minutes until the leaves have just wilted. Remove from the heat and serve.

*Chinese broccoli is also known as gai lan or Chinese kale. It has a thick, pale-green stem and dark-green leaves. You can find it at some major supermarkets or any Asian grocer.

Recipes and images from Asia Express by Marion Grasby

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