Stir-fried mince and pak choy

1.Separate the individual leaves from the pak choy and place into a large bowl. Cover with cold water and soak to help remove any grit or dirt from the leaves and stalks.

2.Bring a medium saucepan of water to a simmer. Season generously with salt, then add 1 tbsp oil to the water. Blanch the pak choy for 2 minutes, or until bright green and softened.

3.While the water comes to the boil, heat a large wok or frying pan over medium-high heat. Add 2 tbsp oil, followed by the mince. Stir-fry until browned, then add the garlic, ginger and spring onion to the pan. Fry for 1 minute, or until fragrant, then add the soy sauces, wine, oyster sauce and sugar to the pan. Use tongs to transfer the blanched pak choy from the simmering water to the wok.

4.Toss together and then thicken the sauces in the pan with the potato starch slurry to a silky sauce. Remove the stir-fried mince and pak choy to a large serving plate and serve.