For this dish use any mixture of Chinese greens you can get hold of, such as pak choi, bok choy, and tat soi leaves. It's really tasty and very quick to make; great served simply with rice or noodles, or even with a good old roast chicken.

Serves 4-6


3 tbsp sunflower oil

1 tbsp pure sesame oil

2 tsp finely grated ginger

4 spring onions, finely sliced

400g Chinese greens, sliced 1cm thick

Half a red chilli, deseeded and finely sliced

2 tbsp oyster sauce

1 tbsp soy sauce

A good pinch of sugar

Juice of half a lime

Salt and freshly ground black pepper

Heat a wok slowly until it is very hot. While it is heating up, prepare all your ingredients. Turn the heat up to high. Put the oil and the ginger into the hot wok and cook for about 10 seconds. Add the spring onions, the Chinese greens, the sliced chilli and the oyster and soy sauce, and stir-fry for a few minutes until the greens start to wilt and the oyster and soy sauce reduce, just coating the greens. Season to taste with sugar and some lime juice. Serve immediately.