Name: Gai lan with oyster sauce
Cook time: 10 min
Total time: 10 min
Yield: 6
Ingredients: 1/2 cup (125ml) peanut oil; 8 clove garlic, sliced thinly; 1 kilogram gai lan, trimmed, halved; 1 1/2 tablespoon peanut oil; 1/4 cup (60ml) oyster sauce; 2 tablespoon light soy sauce; 1 fresh long red chilli, sliced thinly

Ingredients

1/2 cup (125ml) peanut oil

8 clove garlic, sliced thinly

1 kilogram gai lan, trimmed, halved

1 1/2 tablespoon peanut oil

1/4 cup (60ml) oyster sauce

2 tablespoon light soy sauce

1 fresh long red chilli, sliced thinly

Method

1.Place oil and sliced garlic in a wok over medium heat. Once oil starts to sizzle, stir garlic continously, 2 minutes or until golden.Remove garlic immediately with a slotted spoon, drain on paper towel. Remove wok from heat, reserve 1½ tablespoons oil from the wok, discard remaining.

2.Cook gai lan stems in a large saucepan of boiling water for 1 minute. Add gai lan leaves, cook a further 30 seconds or until leaves and stems are almost tender. Drain well.

3.Heat reserved oil in wok over high heat, add gai lan and sauces, stir-fry 2 minutes or until mixture is heated through. Serve topped with fried garlic and chilli.

Left over garlic frying oil can be saved and used for future stir-fries, or used for roasting vegetables.
Note

Woman's Weekly Food

From classic Kiwi favourites, quick weeknight dinners and elevated meals for special occasions, our recipes are local and delicious and thoroughly tested so you know you can trust them to work. Discover tips and tricks to enhance your cooking skills, learn about seasonal ingredients, and stay up-to-date with the latest food trends. We're more than just recipes; we're your trusted kitchen companion.

Ingredients

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