Garlic Greens

Trim the tough root ends from the bok choy, keeping the stalks attached, then halve lengthwise. Rinse between the stalks and drain well.

Mince the 5 garlic cloves and divide into two roughly equal portions. Stir together 1 tbsp light soy sauce, 1 tbsp vegetarian oyster sauce and 3 tbsp water.

Heat a wok, then reduce to low. Add 1 tbsp vegetable oil and half the garlic. Stir for about 20–30 seconds until fragrant but still pale; add the greens promptly if the garlic starts to brown.

Turn the heat to high and add all the bok choy, placing the cut sides against the wok first. Stir-fry for about 1–2 minutes until the leaves wilt but the stems stay crisp. Work in two batches if crowded, then combine.

Add all the sauce and the remaining garlic. Toss over high heat for about 30–60 seconds, until the stems are crisp-tender and lightly coated. If liquid pools, push the greens aside and briefly reduce the sauce without overcooking the leaves.

Turn off the heat and transfer the greens and garlicky sauce to a textured light-brown plate. Serve immediately.