Ingredients

• 1 lb gai lan
• 1 1/2 tablespoons vegetable oil
• 3 garlic cloves, peeled and smashed but left intact
• 1/4 cup chicken stock
• 1 tablespoon sake (or sherry) or 1 tablespoon chinese rice wine (or sherry)
• 1/2 teaspoon sugar
• 3 tablespoons oyster sauce
• 3/4 inch fresh ginger, cut into 1/4 inch coins and smashed
• 1 teaspoon sesame oil

Instructions

1. Wash the gai lan and trim the ends of stalk (about 1/2 inch) and discard the ends.

2. Mix the chicken stock, sake, and sugar in a small bowl and set aside.

3. In a large wok or pan heat 1 1/2 T vegetable oil over medium heat. Add the garlic cloves and cook until lightly golden about 1 to 2 minutes. Be careful you do not burn the garlic.

4. Turn the heat to high and add the ginger and cook for 15 to 20 seconds and add gai lan stalks.

5. With a large spoon or spatula scoop up the oil and bathe the gai lan stalks for about 1 minute.

6. Pour the chicken stock mixture and immediately cover the wok or the pan with a tight fitting lid.

7. Turn down the heat to medium and let gai lan steam for about 3-4 minutes. You should be able to easily pierce with the stalks with a fork.

8. Remove the gai lan to a plate, leaving any remaining stock mixture in the wok or the pan and add oyster sauce and sesame oil. Cook for about 1 minute on medium high and pour the sauce over the cooked gai lan and serve.