1. Stack the Chinese leaves together and cut them into 2.5cm/1 in slices with a sharp knife.
2. Heat the oil in a preheated wok or heavy-based frying pan. Add the garlic and ginger and stir-fry for about 1 minute.
3. Add the Chinese leaves and stir-fry for 2 minutes. Sprinkle with salt and drizzle with the oyster sauce. Toss the leaves over the heat for a further 2 minutes.
4. Stir in the spring onions. Toss the mixture well, transfer to a warm serving plate and serve.