1. Soak the choy sum in a large bowl of cold water for about 10 minutes, then drain. Heat a wok over high heat and add the vegetable oil and bacon. Toss for about 30 seconds, then add the garlic and sliced onion and toss for a further 30 seconds. Add the choy sum and toss to coat in the oil. Add the Shaoxing wine and sugar, then season well with salt. Toss until the choy sum is tender, then drizzle in a little of the cornstarch mixture (you won't need it all) and continue to toss to thicken any sauces or juices in the wok. Remove from the wok and serve. 

Adam's tip The key to vegetables is the texture, and that's really a matter of preference. I like my broccoli al dente, but beans soft. Cauliflower I prefer charred and meaty, and I like carrots both with crunch and cooked soft in a stew. Different cooking methods will produce different textures.

Also try Adam Liaw's steak with barbecued greens