Chinese kale with garlic.

Chinese kale (kana) has thick, tender stems and dark green leaves with a slightly bitter edge. Garlic and oyster sauce balance that edge. This is a plain, reliable side dish that goes with rice, grilled meat or a simple omelette.

Ingredients

• 300 g Chinese kale (kana)
• 3 cloves garlic, finely chopped
• 1 tablespoon neutral cooking oil
• 1 tablespoon oyster sauce
• 1 teaspoon soy sauce
• 1/2 teaspoon sugar
• 50 ml water
• 1 pinch ground white pepper

Method

1. Trim the dry ends from the kale. Cut the stems and leaves into pieces about 5 cm long. If a stem is thicker than your thumb, split it lengthways.
2. Mix the oyster sauce, soy sauce, sugar and water in a small bowl.
3. Heat the oil in a wok over high heat. Fry the garlic for 10 seconds, until it smells good and has just started to colour.
4. Add the stems and stir for 1 minute.
5. Add the leaves and the sauce. Toss for 1 to 2 minutes, until the leaves have wilted and the stems are tender but still have some bite.
6. Season with pepper and serve straight away.

Tips

• For thick stems, peel the tough outer skin with a small knife, or add 1 tablespoon of water and cover for 1 minute.
• Leave out the oyster sauce and use a little extra soy sauce and a pinch of sugar for a simpler version.
• Chop a few slices of fresh chilli in with the garlic if you want some heat.