1 bunch red yen choy
2 tablespoons oil
1 teaspoon crushed garlic
2 tablespoons oyster sauce
2 teaspoons sugar
2 teaspoons cornstarch
1. Wash yen choy and shake dry. Discard lower stems which may be tough. Pick leaves and cut tender stems into bite-sized pieces.
2. Heat oil in a wok and fry the garlic on low heat, stirring until it is pale golden. Add the yen choy, increase heat to medium and toss with a spatula until the leaves are wilted.
3. Add oyster sauce and sugar, cover with lid and allow to steam for a minute or two. Meanwhile, combine cornflour with 2 tablespoons of cold water in a small bowl. Stir into liquid in pan until it boils and thickens. Serve at once with steamed rice.