Stir Fried Gai lan

 

1 bunch gai lan
2 tbsp. cooking oil
1-2 garlic cloves, minced
1/8 cup water or cooking stock
Oyster sauce or tamari, to taste
Heat the oil in the wok over medium-high heat. Add the garlic and gai-lan.
Sauté the gai-lan for approximately one minute, tossing frequently to coat the stems with oil and prevent the garlic from burning.
Add the water or stock to the gai-lan, and cover the wok securely so steam can build up inside.
Steam the gai-lan for approximately two to three minutes. Remove the lid and test one of the gai-lan stems with a fork. The stem should be firm but allow the fork to pierce into the center. The leaves should appear dark green and wilted but not mushy.
Remove the gail-lan from the wok, drizzle the oyster sauce over it (or drizzle with tamari), and toss well before serving it immediately.
Other variations:
Try adding several slices of fresh ginger in with the garlic. Sprinkle toasted sesame seeds or drizzle sesame oil on top of the cooked gai-lan before serving. Gai-lan can be added to virtually any stir-fry or be used as a substitute for kale or broccoli.