Ginger garlic gai lan (芥蘭) with rice wine

(serves 2)

Gai lan, or chinese broccoli has nice thick stems that are sweet but not too fibrous. It's commonly par-boiled and served with oyster sauce and sesame oil at yum cha, or put into pad see ew as it has a great crunchy texture. Mum also taught me this easy recipe sauté it with garlic, ginger, oyster sauce and rice wine.

Prep time: 10 min

Cooking time: 10 min

Ingredients

2 bunches gai lan

2 T oil

3 tsp salt

2 cloves garlic, cut into half

2 pieces 1mm x 3cm ginger 

1 T oyster sauce

1 T shaoxing rice wine

Method
1. Wash and cut the gai lan diagonally into thin slices, removing the ends of the stalk. 

2. Heat the wok on high heat, then add in the oil and salt (to melt the salt). Then add in the garlic and ginger and fry for 30sec.
3. Add in the gai lan and 1/4 C water and stir-fry for 3 minutes until the gai lan is soft. Add in the oyster sauce to coat. Stir-fry for another 1-2 minutes, then add the rice wine and cook for another 1 minute. 
4. Remove and serve warm with rice and other dishes.