Step 1

Heat the oil in a small saucepan on a medium-high flame, then fry the garlic, ginger, orange skin and peanuts for two to three minutes, stirring, until the garlic and nuts are a light golden-brown.

Step 2

Tip into a small bowl to stop it cooking, and put the pan aside until later.

Step 3

Half-fill a large saucepan with a steamer attachment with water – just enough so it doesn’t touch the base of the steaming basket.

Step 4

Bring to a boil, steam all the choy sum for 90 seconds, then transfer to a plate.

Step 5

Return the peanut pan to a high heat – don’t worry about wiping it clean – and warm through the oyster and soy sauces for just 10-15 seconds, then pour over the choy sum.

Step 6

Sprinkle the peanut mix and two tablespoons of the oil on top, and serve at once.