2 TBSP vegetable oil
3 Garlic cloves, thinly sliced
1/4 tsp Red pepper flakes
1 1/2 pounds Gai aln, tough stem ends trimmed
3 TBSP Rice wine or dry white wine
2 TBSP Tamari (soy sauce)
Heat a large pan or wok over high heat. When hot, add oil and swirl to coat bottom.
When oil is hot but not smoking, add the garlic and red prpper flakes. Cook, stirring constantly, until the garlic is gloden, about 3 minutes. Do not over cook the garlic.
Remove the garlic to paper towels to drain. but keep the oil in pan.
Add the gai lan and 2 tablespoons of the wine and cook, tossing anf stirring to prevent scorching, until tender, about 5 minutes.
Add the tarmari and the remaining wine; cook 1 minute.
Transfer to warm serving platter and sprinkle with the reserved garlic.