Instructions: Remove any blemished outside stalks from the greens.

Put the spinach to one side so that you can add it to the wok or pan at the last minute as it cooks very quickly.

Prepare the rest of the chinese greens; I normally cut the chinese broccoli into strips and the pak and bok choy into quarters.

Plunge the greens into boiling water for about 1 1/2 minutes until just tender and drain well.

Put the oil and the ginger into a very large hot wok or other suitable pan and cook for about 30 seconds.

Add the finely shredded spring onions and the rest of the ingredients apart from the seasoning.

Stir then add the spinach and toss so that everything is coated in sauce.

The vegetables will sizzle and stirfry. The oyster and soy sauce will reduce just coating the greens.

At this point season to taste.

Stir fry for a further minute and serve immediately.

For this dish I use any mixture of good chinese greens I can get my hands on.

Its tasty and very quick to make.

Serves 4

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