Gai lan with oyster sauce

  • 10 mins cooking
  • Serves 6
  • Print


Gai lan with oyster sauce
  • 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


Gai lan with oyster sauce
  • 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.

More From Women's Weekly Food