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.