100g tenderstem broccoli 100g asparagus 100g green beans 2 tablespoons vegetable oil 1 garlic clove, finely sliced 1 knob of ginger 1 tablespoon light soy sauce 1 tablespoon mushroom vegetarian oyster sauce or dark soy sauce pinch of salt

1. bring a pot of salted water to the boil + blanch the broccoli for 3 minutes, then strain + plunge into a large bowl of iced water. cool for 30 seconds, then strain + set aside

2. heat half the oil in a wok over a medium-high heat + stir-fry the broccoli, pak or bok choi + garlic until the pak or bok choi starts to wilt

3. add the light soy + oyster sauces, mix well + reduce over a high heat for 3–5 minutes, stirring occasionally

4. serve