Instructions: Cut the Chinese leaves into 3.5 cm strips and blanch them in a pot of boiling salted water for about 1 minute.

Drain thoroughly and put the blanched leaves onto a platter.

Dribble the soy sauce over them.

Heat the oil in a wok or frying pan until it is almost smoking and then pour the hot oil over the leaves.

Serve at once.

For a spicy taste try using Chilli Oil instead of groundnut oil.

This simple dish is one of my favourite ways of preparing Chinese leaves. The blanching preserves its sweetness while the hot oil imparts a richy nutty flavour to the vegetable. It is quick and easy to make. You can also use white cabbage or any other leafy green vegetable for this dish.

Serves 2

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