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Any Chinese greens will do for this, or indeed purple sprouting, spring greens or European broccoli, says chef Nigel Slater. "What matters is the freshness and vitality of the greens. Everything happens at once in this recipe. I get round this by getting the rice ready first, keeping it hot over boiling water, then preparing the garlic and ginger. It is better to let the hot oyster sauce mixture wait off the heat for a second or two than risk overcooking the greens."
steamed rice for two people
a small bunch of coriander
12 stems of choy sum, Chinese broccoli (Gai lan) or other greens
2 large juicy garlic cloves
a thumb-sized piece of ginger
a tablespoon of groundnut oil
6 tablespoons oyster sauce
Achieving the perfect results
The Royal Horticultural Society is the UK’s leading gardening charity. We aim to enrich everyone’s life through plants, and make the UK a greener and more beautiful place.