Stir-fried Thai-style tat soi

Method

1. Using a pestle and mortar, pound the garlic, chilli and a pinch of salt to a coarse paste.
2. Heat the wok over a high heat, then add the oil. Once it’s almost smoking, add the garlic and chilli paste and stir-fry for 2 minutes until golden and fragrant. Add the tat soi and continue stir frying
   for 1-2 minutes.
3. Add the sugar, oyster sauce, yellow bean sauce and a splash of water, stirring after each addition
4. Stir-fry until bubbling fiercely (try to catch some red flame at the edge of the wok; see box, far left), the tat soi leaves are wilted and the stems are tender but still have some bite. If the dish looks a little dry at any point, add another splash of water. Serve immediately.