2 tablespoons peanut oil
2 cloves garlic, finely chopped
1 teaspoon chopped ginger
125 g/4 oz barbecued pork slices
500 g/1 lb choy sum, washed and dried and cut into bite-sized lengths
125 g/4 oz/1/2 cup chicken stock
1 tablespoon soy sauce
1/2 teaspoon sugar
few drops oriental sesame oil
Heat wok, add oil and stir-fry the garlic and ginger for 30 seconds.
Add pork and stir-fry for a minute or so longer, then add the choy sum and stir-fry until all the greens have come into contact with the hot oil.
Add chicken stock, cover and steam for 3 minutes. Turn off heat, sprinkle with soy sauce and sugar and toss to distribute flavours.
Serve at once with steamed rice.
Recipe excerpted from Encyclopedia of Asian Food by Charmaine Solomon (Periplus Editions, 1998)