Kim Meredith

Step 1

To make sauce, combine all ingredients in a small jug.

Step 2

Trim gai lan stems. Cut crossways into thirds. Separate leaves from stems. Trim pak choy stems. Cut lengthways into quarters. Rinse vegetables under cold water. Drain well. Pat dry with absorbent kitchen paper.

Step 3

Heat oil in a large, non-stick wok over a high heat. Add gai lan stems, chillies, peanuts, onions and garlic. Stir-fry for about 3 minutes, or until just tender. Add gai lan leaves and pak choy. Stir-fry for a further 3 minutes, or until just tender. Transfer to a serving bowl.

Step 4

Add sauce to same hot wok over high heat. Boil for about 1 minute, or until thick and sticky. Remove. Spoon over vegetables.

Step 5

Serve immediately.