Simple, speedy, super tasty

There are lots of options when it comes to Chinese and other Asian greens. The two I cook most often, chiefly because they seem to be the most readily available, are bok choy, in either its baby or grown-up forms depending on the season, and gai lan, also known as Chinese broccoli.

Others worth trying: choy sum (a skinnier type of bok choy), the round-leaved tastoi, kang kong (water spinach) and mustardy gai choy. In all cases, the stems are tender enough to be eaten whole, and all of them can be given this treatment.

Asian greens with soy

For 2.

2 big handfuls of leafy Asian greens
2 tablespoons soy sauce

Heat a roomy frying pan or wok over high heat. The cooking only takes a matter of seconds, so make sure it's well heated.

Trim away any scraggly root ends of the greens and cut the bunch in half or into three pieces if very long. Wash under cold running water in a colander or sieve; allow to drain but not too thoroughly as you need a little water clinging to them.

Put the vegetable into the hot pan. It will kick up some sizzle and steam. Toss around – I find tongs make it easiest – for a few seconds until the leafier parts are beginning to wilt.

Add the soy sauce. Quite a lot of it will steam away but keep tossing as it reduces to give the wilting vegetables a quick coating.