Blanching Asian greens in salted, oiled water is a much better way of cooking them than stir-frying. Try them with this easy garlic sauce for a restaurant-quality result at a fraction of the price.
1 bunch bok choy
1 tbsp salt
2 tbsp vegetable oil
6 cloves garlic, peeled and roughly chopped
1 tbsp Shaoxing wine
1 tsp soy sauce
½ cup chicken stock
pinch of sugar
1 tsp cornflour
1. Wash the bok choy well and cut lengthways into quarters.
2. Bring about two litres of water to the boil in the wok and add the salt and oil. Add the bok choy and cook for about 2 minutes until tender. Remove with tongs, drain well and place on a warm plate. Discard the water and return the wok to the heat. Add the remaining oil and fry garlic until lightly browned.
3. Add the Shaoxing wine, soy sauce, stock and sugar and bring to a simmer. Taste and adjust seasoning. Combine cornflour with 2 tbsp of cold water and drizzle enough of the mixture into the wok while stirring to thicken the sauce to a silky consistency. Remove from the wok and serve.
Serve with steamed rice alongside a stir-fry such as this Chinese chicken with cashew nuts.