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A lovely mix of soft, tender leaves and creamy crunchy stems just thrown into a sizzling hot pan with some soy sauce, sherry and star anise.

8 small or 4 medium pak choi
6tbsp sweet sherry
3tbsp dark soy sauce
1 star anise or a large pinch Chinese Five-Spice powder
2tbsp groundnut or grapeseed oil
2 fat cloves garlic, sliced
A large piece of ginger, peeled and cut into fine shreds
1 bunch spring onions, finely shredded
50g (2oz) cashew nuts, finely chopped

1. Halve the pak choi from tip to root. Stir together the sherry, soy sauce and five-spice powder, if using.
2. Heat a wok or large, deep frying pan and add 2 tbsps of oil. Swirl it around the pan and when sizzling hot add the garlic, ginger, star anise and spring onions. Quickly stir everything around the pan so that it does not burn and when golden brown, after about 1-2 minutes, add the pak choi.
3. Stir for 2 minutes then add the soy liquid and cashews. Let the liquid bubble up and steam then take the pan off the heat and serve the pak choi while sizzling and hot.

www.thinkvegetables.co.uk.

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