Leafy greens cooked the Chinese way takes organisation with the initial vegetable preparation then the rest is easy and simple. Our lovely Siyao at Torello Farm offers cooking tips that her mother taught her, to achieve the vibrant green and just tender results every time.

1 bunch bok choy

1 bunch Chinese broccoli (gai lan)

1 bunch baby broccoli

1 tablespoon extra virgin olive oil

¼ cup oyster sauce

Steamed rice, to serve

Cut each bok choy into four length-ways. Trim any dry stem ends from the greens. Working with one Asian green at a time, wash well to remove any dirt. Cut the greens into 10cm lengths, grouping the stems and leaves separately into piles. For any thick stems, halve lengthways. The idea is that the cooking time is the same for each group of the vegetable section – leaf, base stem, or middle stem.

Bring a large saucepan of salted water to the boil. Add the oil, then cook in batches using each pile of vegetable grouping; add the stems and cook for 2 minutes, then add the leaves and cook for 10 seconds, or until wilted. Using a spoon or chopsticks, push the vegetables around to coat in the oil. Repeat with each vegetable. The coating of oil helps keep vegetables green and shiny. Drain well in a colander.

Stir the oyster sauce with ¼ cup boiling water in a small bowl to combine.

Transfer greens to a serving platter. Pour over the oyster sauce. Serve with steamed rice.

Recipe by Fiona Hammond, November 2023