Stir-Fried Gai Lan with Oyster Sauce

Ingredients

• 500g gai lan (Chinese broccoli)
• 2 tbsp oyster sauce
• 1 tbsp light soy sauce
• 1 tsp caster sugar
• 3 tbsp water
• 1/2 tsp cornflour
• 3 garlic cloves, thinly sliced
• 2 tbsp groundnut oil, plus 1 tsp for the blanching water
• 1 tsp sesame oil
• 1/2 tsp fine salt

Before you cook

• Trim 1cm off the base of each gai lan stalk and peel the lower third of any stems thicker than a pencil.
• Separate the thick stalks from the leafy tops, since they need different cooking times.
• Stir the oyster sauce, light soy, sugar, water and cornflour together in a small bowl until smooth.
• Slice the garlic and set it by the stove.

Steps

1. Bring a large pan of water to the boil and add the salt and the teaspoon of groundnut oil.
2. Drop in the thick stalks and boil for 90 seconds.
3. Add the leafy tops and boil for a further 45 seconds, until the green has turned deep and glossy.
4. Drain the gai lan thoroughly and shake the colander hard to throw off every drop of water.
5. Set a wok over high heat until it just begins to smoke.
6. Pour in the 2 tablespoons of groundnut oil and swirl it around the sides.
7. Add the sliced garlic and stir for 15 seconds, until it turns pale gold and smells sweet.
8. Tip in the drained gai lan and toss for 30 seconds to coat it in the garlic oil.
9. Give the sauce bowl a stir, pour it into the wok, and toss for another 30 seconds until it thickens and clings.
10. Take the wok off the heat and stir through the sesame oil.
11. Pile the greens onto a warm plate, stems pointing the same way, and serve immediately.