WE HAVE some delicious Chinese recipes his week featuring plenty of good greens! There are plenty of Chinese supermarkets in town where you can find everything you need.

Pak Choi is the Oriental cousin of our cabbage. It tends to be very crispy and juicy, and it’s perfect for stir fries.

This recipe for Garlic Beans and Pak Choi is good on its own as a vegetarian dish or makes a great accompaniment to a meat course. Serves two.

You need one can cannellini beans; 6 tbsp olive oil; 2 cloves garlic, finely chopped; 2 heads pak choi, sliced lengthways.

Start by draining and rinsing the beans thoroughly, to remove the added salt and sugar. Heat half the oil and all the garlic in a saucepan, but don’t allow to brown. Add the beans and heat through, stirring constantly. Once hot, mash coarsely with a fork or potato masher, then cover and keep warm. Heat the remaining oil in a wok or frying pan and stir fry the pak choi for three minutes, stirring constantly. Arrange the beans on two plates and top with the pak choi.

Sweet and Sour Sea Bream with Greens is a simple, tasty and very healthy dish.

To serve two, you will need around 500g mixed Chinese greens. Supermarkets in Chinatown have great assortments of all the vegetables you could want – pick and choose some choi sum, pak choi or whatever leaf you like best.

You could add plenty of shredded mange tout and sugar snap peas.

You will also need four spring onions, 2 ½cms finely grated fresh ginger; two sea bream, filleted; 2 tbsp Worcestershire sauce; 4 tbsp soy sauce; 1 tbsp runny honey; 2 crushed cloves garlic.

Trim any tough outer leaves from the Oriental greens and wash thoroughly.

Mix together with the spring onions and ginger, and put into a steamer with several inches of water in the main pan. Put the fish on top of the vegetables, cover and steam for about 10 minutes, until the fish is translucent. While it is cooking, make the dressing by whisking together the soy sauce, Worcestershire sauce, honey and garlic.

Once ready, carefully remove the fish from the steamer. Put the vegetables on serving plates, put the fish on top and pour the dressing over it. Finally a great treat, Chicken and Greens Soup.

These quantities serve six: one large chicken breast; 2¾ pints chicken stock; 2 tbsp sherry; 2 tbsp olive oil; two heads pak choi (green parts only); two bunches baby spinach.

Mince the chicken finely, using a hand mincer or food processor. Put it in a pan and pour enough chicken stock to cover it. Leave until the rest of the ingredients are ready.

In the meantime, cook the greens and pak choi in a frying pan with a little butter or oil until just wilted. Drain well and chop finely. Heat a wok or large frying pan, add the oil and stir fry the greens for one minute, stirring constantly. Pour in the rest of the chicken stock and the sherry. Add the chicken mixture and bring to the boil. Season with salt and pepper before serving.