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.
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.