From baby bok choy to wombok, asian greens offer a whole new world of tastes and textures. Plus they’re packed with nutritional value and are quick and easy to cook.
Serves 4
1 bunch gai lan
(chinese broccoli),
ends trimmed, separated
2 tsp vegetable oil
2 tbsp oyster sauce
½ tsp sesame oil
1 red chilli,
thinly sliced
Wash gai lan and shake dry. Heat a wok over high heat. When hot add vegetable oil and swirl around wok. Add gai lan and stir-fry for 2 minutes. Add 1 tbsp water, cover with lid and cook for 1 minute or until leaves are wilted. Add oyster sauce and sesame oil. Toss until well combined. Transfer gai lan to a serving platter. Sprinkle with chilli and serve.