Five-spice greens

• 450 g / 1 lb of pak choi, Brussel sprout tops or any seasonal greens
• 1 garlic clove
• 2 tbsp sunflower oil
• 1 tsp five-spice powder
• about 2 tsp sesame oil
• 1 tbsp soy sauce

Instructions

1. 1

   Mise en Place

2. 2

   Destalk the greens and blanch in a large pan of fast-boiling salted watter for 2 minutes. Refresh in cold water, drain in the colander and gently squeeze out excess moisture. Chill until ready to cook

3. 3

   Slice the garlic into very thin rounds

4. 4

   Put the sunflower oil in a wok or large heavy frying pan and place over a medium heat. Fry the garlic in this for 1 minute, being careful not to let it brown (which makes it bitter)

5. 5

   Turn the heat up and throw in the greens. Toss once, sprinkle over the five-spice powder and toss again. Dribble over some sesame oil and soy sauce to taste

6. 6

   Serve at once, piping hot. If you lave it to stand, the oil will separate out and it will not taste as good