Choy sum with ginger and garlic

1.Trim the ends of the choy sum stems. If some of the stems are very thick, cut these in half lengthwise; if the choy sum is very long, cut stems in half or into thirds. Wash choy sum thoroughly under running cold water, shake and pat dry with paper towels.

2.Heat a wok over a medium-high heat, add peanut oil and let it get nice and hot. Add garlic and ginger, stir-fry for a few seconds, then quickly add choy sum and chilli and increase heat to high; take care as it will spit and hiss at you, especially if there is still some moisture in the leaves. Stir-fry for 2 minutes, then add wine and water. Cover with a lid (improvise with a baking sheet if you don’t have a lid) and steam for 2-3 minutes.

3.Add spring onions and cook for 1 minute more, stirring, splash with sesame oil if using, then turn the lot into a serving bowl or onto a plate. Serve immediately.