Finely mince 2 cloves garlic and stir-fry over medium heat in about 1 tbsp oil until golden brown and crisp. Dish out and set aside.

Trim the stems of 3-4 large bunches of choy sum, slice into two and wash thoroughly.

Bring a pot of water to boil and chuck your vegetables in to blanch for about 20 seconds (not minutes) add a drizzle of cooking oil to the boiling water before adding the vegetables. The veg comes out with a lovely sheen and retains its bright green color.

DO NOT OVERCOOK! The leaves should only be wilted ever so slightly, with their strong bright green hue still intact.

Drain completely, arrange on a plate and drizzle with oyster sauce and garlic oil.

Serve immediately with hot steamed rice.