Chinese cabbage with oyster sauce and ginger
600g pak choi, or Chinese cabbage
1 knob of ginger about the size of a golf ball
2 large, juicy cloves of garlic
2 tbsp groundnut or vegetable oil
2 tbsp oyster sauce
1 tsp sesame oil
Rinse the greens, taking care to get every bit of grit out from the folds of the leaves. A brief soak in cold water is probably the best way. Peel the ginger and cut it into wafer-thin slices, then cut into matchstick-sized shreds. Peel the garlic and chop finely.
Fill a large pan with water, bring to a furious boil and salt lightly. Dunk the green on to the water and leave to boil till tender. I think they should have a bit of bite, too.
When the greens are within a minute or two of doneness, get a wok or frying pan really hot, then add the oil. As the oil starts to shimmer and lightly smoke, throw in the ginger and garlic. Quickly move the pan around so that the oil and aromatics swoosh around and up the sides. The garlic will colour in seconds - don't let it burn. Stir in the oyster sauce and the sesame oil and let it bubble briefly. Turn off the heat. Drain the greens, then add them to the sauce. Any drips of water left will simply help to correct the consistency of the sauce. Eat while the greens are still piping hot.