2 Tbsp toasted sesame oil

1 large garlic clove, crushed and finely chopped

1 mild green chilli , seeded and finely chopped

1 Tbsp Thai fish sauce (optional)

Heat the groundnut oil in a large wok over a medium heat and add 1 tablespoon sesame oil, the garlic, chilli, fish sauce (if using) and pak choi. Toss until coated and clamp a pan lid over them. Reduce the heat and cook for 3-6 minutes, tossing occasionally, just until the leaves have wilted (the stalks should be tender-crisp).

Add the rest of the sesame oil and salt. Toss the leaves and serve immediately.