Choy Sum With Braised Mushrooms

• 1 bunch choy sum
• 5 shiitake mushrooms, soaked and drained (see page 47), retaining 300ml of the mushroom soaking water
• 3 garlic cloves
• 1 tablespoon vegetable oil
• 2 tablespoons vegetarian oyster sauce
• 1 tablespoon Shaoxing rice wine
• Sesame oil

1. Put the sauce ingredients in a bowl and mix well.

2. BUILD YOUR WOK CLOCK: place your chopped garlic at 12 o’clock, then arrange the choy sum and sauce bowl clockwise around the plate.

3. Heat the vegetable oil in a wok over a medium heat until add garlic cook until slightly brown. Remove the garlic from the wok and reserve the oil.

4. Heat the wok on a low heat, add the reserved garlic oil, add the shiitake mushrooms and cook for 2–3 minutes, until the sauce has thickened and caramelised. Pour over the rice wine, soy sauce and mushroom soaking water and bring to the boil, then reduce the heat to a simmer. Set mushrooms aside.

5. On a clean wok heat the garlic oil on medium to high heat, add garlic, add the choy sum and a splash of rice wine, stir a couple of times and cover with a lid. Simmer for 3-4 minutes until the vegetables are cooked. Add a teaspoon of sesame oil and serve with the mushrooms.