Mixed Asian greens in oyster sauce

1. Arrange prepared ingredients near wok. Heat oil in wok on high.
   
   
2. Stir-fry aromatics (in this case, ginger, garlic and chilli) for 30 seconds.
   
   
3. Add bok choy and choy sum and stir-fry for a few seconds.
   
   
4. Add sauce and stock (this helps steam the vegetables a little). Stir-fry for 2-3 minutes until liquid boils. Transfer to a serving dish. Serve hot as a side.

• Have everything ready to cook before heating the wok.
  
• Add vegetables according to density. Denser vegetables such as carrots and broccoli require more cooking time than leafy vegetables such as bok choy.
  
• If your recipe uses meat and vegetables, cook the meat first, set it aside, then return to wok when the vegetables are almost cooked.