Stir-fried seafood with Asian greens

Plump prawns, tender squid, and delicate white fish get a quick sear until lightly golden, then meet a lush tangle of baby bok choy and choy sum. Green onions, garlic, and fresh ginger perfume the whole thing, while a savory splash of soy, oyster, and mild chili sauce brings it all together. It's a bright, fresh celebration of the sea and the garden, popular across coastal Asia and easy to bring to your own table.

Shell and devein the prawns, leaving the tails on for a pretty finish. Cut the squid hoods in half, score the inside surface in a fine crosshatch, then slice into 2-inch-wide strips. Cut the fish into bite-size 1 1/4-inch pieces. Scoring the squid helps it curl attractively and stay tender.

Stir together the soy sauce, oyster sauce, and mild chili sauce in a small bowl. Having it ready means the stir-fry can move fast once the wok is hot.

Heat half of the peanut oil in a wok or large skillet over high heat. Add the seafood in batches and stir-fry until lightly browned all over and just cooked through. Cooking in batches keeps the heat high, so the seafood sears rather than steams. Transfer each batch to a plate as it finishes.

Heat the remaining peanut oil in the wok. Add the green onions, garlic, and ginger, then stir-fry until the onion softens and the mixture turns fragrant.

Return the seafood to the wok. Add the bok choy, choy sum, and the combined sauce, then stir-fry until the greens are just wilted and everything is heated through. Serve right away while the seafood is tender and the greens are bright.