Ingredients
2 1/2 lb gai lan washed, trimmed, and dried.
2 Tbsp plus 1 tsp cooking oil
2 1/2 Tbsp oyster sauce
2 Tbsp water
Preparation
Wash gai lan and separate the leaves from the stems. Drip dry the stems and leaves on different colander.
Preparing oyster sauce: In a saucepan, pour in the oyster sauce, water and cooking oil. Place the pan over medium-high heat, stir constantly and bring it to a quick boil. Then set it aside.
Fill a large wok or pot half way with water and add salt then bring it to a boil (rolling bubbles) over high heat.
Blanching the stems: Add 1 Tbsp of cooking oil to the boiling water and then add the stems. Let it cook for 1 to 2 minutes. The stems should be barely cook but still tender and crunchy. ( try one to test for doneness). Remove to a plate.
Using the same pot of water; bring it to quick boil again before blanching the leaves.
Blanching the leaves: Add 1 Tbsp of cooking oil to the boiling water and then add the leaves. Blanch the leaves for about 40 seconds, no more than a minute because the cooking process still going even after removed from pot. Remove and plate these with the cooked stems.
Drizzle oyster sauce over gai lan and enjoy!
