Name: Mixed Asian greens in oyster sauce
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 4
Ingredients: 1 teaspoon sesame oil; 2 tablespoon chopped ginger; 4 clove garlic, crushed; 1 birdseye chilli, finely sliced; 1 bunch bok choy, trimmed, leaves separated; 1 bunch choy sum, trimmed, sliced; 1/4 cup oyster sauce; 1 tablespoon stock or water

Ingredients

1 teaspoon sesame oil

2 tablespoon chopped ginger

4 clove garlic, crushed

1 birdseye chilli, finely sliced

1 bunch bok choy, trimmed, leaves separated

1 bunch choy sum, trimmed, sliced

1/4 cup oyster sauce

1 tablespoon stock or water

Method

1.Heat oil in a large wok on high. Stir-fry ginger, garlic and chilli 30 seconds.

2.Add bok choy and choy sum. Stir-fry for a few seconds.

3.Add sauce and stock. Stir-fry 2-3 minutes, until liquid boils. Transfer to a serving dish. Serve hot.

Add vegetables according to density. Denser vegetables, such as carrots and broccoli, require more cooking time than leafy vegetables. If your recipe uses meat and vegetables, cook the meat first and set it aside. Return meat to wok when the vegetables are almost cooked.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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