Bok choy with oyster mushrooms and black bean sauce

1.Mix chilli, garlic, ginger and black bean sauce (add sauce to your taste) with rice wine and stock.

2.Trim bok choy and separate into leaves, discarding any very tough leaves, or shave off any tough leaf tips. Wash thoroughly under running cold water then pat dry with paper towels.

3.Heat a wok over a medium-high heat, add peanut oil and let the oil get nice and hot. Add bok choy and stir-fry for 1 minute; it will seem quite bulky, but will shrink down. Add black bean mixture and stir-fry for 30 seconds more. Add mushrooms and continue stir-frying until bok choy is shiny and evenly coated with the black bean mixture and is just starting to soften; watch it – go too far and it will become soft and watery.

4.As soon as the bok choy is ready, turn the contents of the wok into a warmed serving bowl and serve immediately with soy sauce.