STIR-FRIED GARLIC PAK CHOI

Serves 4 to share

Ingredients

1 tablespoon groundnut oil

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4 garlic cloves, finely chopped

350g/12oz baby pak choi, washed and sliced in half

1 generous pinch of salt

Method

1. Heat wok over a high heat and add the groundnut oil. Add the garlic and pak choi and stir-fry for 2-3 minutes until softened and wilted. Season with salt and serve immediately.

STEAMED PAK CHOI WITH OYSTER SAUCE AND FRIED SHALLOTS

Serves 4 to share

Ingredients

200g/7oz pak choi, washed and trimmed

3 tablespoons oyster sauce

1 tablespoon deep-fried garlic and shallot seasoning (available from Chinese supermarkets)

Method

1. Place the pak choi on a heatproof plate and put into a bamboo steamer. Place the steamer over a pan of boiling water (making sure the water does not touch the base of the steamer) and steam on a high heat for 2-3 minutes.

2. Drizzle the oyster sauce over the pak choi and let the latent heat from the vegetables warm the sauce. Sprinkle the deep-fried garlic and shallot seasoning over the top, if you like, and serve immediately.

Ching’s Tip: You can use gailan (Chinese kale/broccoli) instead of the pak choi if you prefer.

Chinese Food Made Easy starts on BBC Two on July 7. The book Chinese Food Made Easy, by Ching-He Huang (Harper Collins, £16.99), is available at £15.29, free p&p. Phone 0870 1608080; timesonline.co.uk/booksfirstbuy

For more information on Ching-He Huang visit her website

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