1 tablespoon light olive oil
3cm-piece fresh ginger, peeled, cut into matchsticks
2 garlic cloves, finely chopped
1 long fresh red chilli, halved, deseeded, thinly sliced
2 bunches of Pak Choy
60ml (1/4 cup) chicken stock
2 tablespoons black bean sauce
1 tablespoon dry sherry

Heat a wok over high heat. Add the oil and heat until just smoking. Swirl to coat.
Stir-fry the ginger, garlic and chilli for 1 minute or until aromatic. Add the Pak Choy, stock, black bean sauce and sherry.
Cook, stirring, for 3-5 minutes or until the Pak Choy wilts and the sauce reduces slightly.
Transfer the Pak Choy to a serving bowl and drizzle over the sauce.