- 1 to 1½ pound guy lon with stems separated
- ½ head of diced garlic
- A few slices of ginger
- 1 leveled tablespoon of oyster sauce
- 2 tablespoons of peanut or grape seed oil
- ½ teaspoon of sesame oil
- Salt and pepper to taste
Blanch the gai lan stems for 30 seconds in boiling water then add in the leaves and blanch for another 30 seconds. You can peel the skin off the stems if they are too tough to eat. Immerse the blanched gai lan in cold water and then drain. Heat the oil on a wok/pan under high. Add in the ginger then garlic and cook till garlic starts to brown. Add in the gai lan and cook until simmer (about 2 minutes or less). Add in salt, pepper, oyster sauce, and sesame oil. Stir evenly, turn off the heat and serve on a large plate.
Fried gai lan is a perfect side dish to any meal. One traditional way of frying gai lan is to flash it in a vat of hot peanut oil instead of blanching it… it tastes insanely flavorful but it's also very fattening. That method also uses a lot of MSG. The healthiest way to serve gai lan is to simply boil it and serve with a topping of oyster sauce and sesame oil. Whichever way you wanna cook gai lan, it's one of the easiest dark-green vegetables to eat. If you can get your kids to eat gai lan, maybe they'll be willing to try broccoli next.