Bok Choy–Wrapped Oysters with Steamed Garlic and Oyster Sauce

In a blender blitz 6 of the oysters, the oyster sauce, minced garlic, oil and 60 ml (2 fl ox/¼ cup) of water. Put a non-stick pan over a medium to high heat and simmer the sauce for 5 minutes. Set aside. 

Bring a large saucepan of water to the boil. There should be enough water to cover the stems of the bok choy but not the leaves if they are upright in the pot. Set aside a large bowl of ice-water. Put in the bok choy in the pot, put the lid on and turn off the heat. Wait 40 seconds, then put the bok choy into the ice-water to refresh and cool. Cut the leaves off the bok choy, line them with the sliced garlic and set aside. Using a small sharp knife, hollow out the centre of the bok choy stems and place an oyster in each one, then tightly roll the stuffed bok choy in its leaves. Place a bamboo steamer on top of the pot you were using before and bring the water to a simmer. Put the bok choy parcels in the steamer and steam for 2 minutes. 

To serve, stand all the bok choy up on a plate and then pour over the sauce. This dish is best steamed to order.