Stir fry Asian greens with mushrooms

• 4 cloves garlic
• 1 tbsp sesame oil
• 1 tbsp rice bran oil
• 1 tbsp grated fresh ginger
• 250g tub Swiss brown mushrooms, sliced
• 300g gai lan (Chinese broccoli)*
• 2 stems bok choy, halved lengthways
• 1/4 cup water
• 2 tbsp soy sauce
• 1 tbsp rice wine
• 1 tbsp oyster sauce
• 1/4 cup sesame seeds, lightly toasted

1. Peel garlic and slice in half lengthways. Heat oils in a wok or large frying pan and gently cook ginger, garlic and mushrooms for 2 minutes, taking care not to burn the garlic.

2. Add the gai lan, bok choy and 1/4 cup water to the pan and cook, tossing, until vegetables are just wilted.

3. Add soy, rice wine and oyster sauce. Cook for a further minute then transfer to a serving plate and sprinkle with sesame seeds.

* You can substitute gai lan with broccolini or extra bok choy