Glazed Chinese Greens with Oyster Sauce

• 300–400g Chinese greens (pak choi, choi sum or Chinese broccoli)

• ½ tablespoon vegetable oil

• 1 tablespoon oyster sauce

1. Wash the vegetables thoroughly and leave whole.

2. Fill a large saucepan or wok with water and bring to a rapid boil.

3. Add the vegetables to the pan and allow to boil for between 1–5 minutes until tender . Drain and place on a large serving plate. Using a pair of sharp scissors, cut the vegetables into bite-sized pieces (see Tip).

4. Heat the vegetable oil in a small saucepan or wok until smoking-hot, then remove from the heat and pour over the top of the greens. Serve piping-hot with the oyster sauce on the side.

TIP: To add a bit of style to the presentation of this simple dish, I like to use a trick that is used in Chinese restaurants; line up your whole-cooked vegetables neatly on a plate, then run a pair of scissors through them and cut into bite-sized chunks, trying to keep the vegetables aligned so that they still look whole. This makes the dish a bit more interesting visually as well as making it easier to eat.

SWAPSIES: Instead of using water, try boiling the vegetables in chicken or vegetable stock to add a little extra flavour.