The Dish For When You’re Out of Ideas

By Pailin's Kitchen · 15 min

Ingredients

Instructions

1. Cut the thick gai lan stems on a sharp angle into thin slices; chop thinner stems into 2-inch pieces; cut the leaves into bite-sized pieces. Keep stems and leaves separate.
2. Pound the garlic until shredded, or smash it with the side of a knife and roughly chop. If using chilies, pound them with the garlic or chop them roughly.
3. In a small bowl, stir together the oyster sauce, soy sauce, sugar and water until the sugar dissolves.
4. In a wok, fry the garlic in a little oil over medium-low heat for about a minute, until light golden.
5. Add the gai lan stems and cook over medium heat for 30 to 45 seconds.
6. Turn the heat to high, add the leaves, the sauce and the white or black pepper, and cook for 30 to 45 seconds, until the leaves look wilted but not fully collapsed. Remove from the heat immediately.
7. Serve straight away with jasmine rice.

Summarized from Pailin's Kitchen's video. Watch it for the details.

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