6 heads bok choi, split in half lengthways, or 16 baby bok choi
3 tbsp oyster sauce
1 tbsp light soy sauce
1 long red chilli, deseeded and finely sliced
Heat the oil in a wok, add the garlic and fry for 2 mins. Tip in the bok choi and stir well over the heat for 4 mins until it wilts. Pour in the oyster sauce, soy and 50ml water. Simmer for a further 3 mins, then scatter over the chilli to serve.