Stir-fried spring greens
1 red chili, deseeded and sliced
2 garlic cloves, thinly sliced
2.5cm square ginger, thinly sliced
150g spring greens (stalks removed)
3 tbsp oyster sauce
Heat sunflower oil in a pan over medium-high heat, and cook the cashews until they are golden brown. Transfer cashews to a separate pan.
Add some more oil, turn the heat to high, and then briefly fry the chili pepper, garlic cloves, and the ginger. Add the spring greens and stir-fry until wilted, but still a bit crunchy. Add the oyster sauce, stir until coated, and serve.