Stir-fried Asian greens

Separate leaves from choy sum and gai lan stems. Heat a wok over high heat. Add oil. Swirl to coat. Add garlic, ginger and chilli. Stir-fry for 1 minute or until fragrant. Add stems. Stir-fry for 2 to 3 minutes or until bright green and just tender. Add leaves and sauce. Stir-fry for 1 to 2 minutes or until leaves have wilted. Serve sprinkled with peanuts.