Oyster Sauce Chinese Broccoli

Hot Thai Kitchen/Pailin's Kitchen

• Chinese broccoli and/or bok choy
• 6–7 cloves garlic, crushed
• chilies or chili oil
• 3 tbsp oyster sauce

• ​1 Tbs soy sauce
• 2 Tbsp water
• 1 tsp sugar
• 1/2 tsp white pepper

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1. Cut thick gai lan stems on a sharp bias into thin slices, thinner stems  into 2 in pieces
2. Cut leaves into bite-sized chunks. Keep the stems and leaves separated
3. Combine oyster sauce, soy sauce, sugar, and water
4. In a wok, fry the garlic and chilies in a little oil over medium heat until light golden.
5. Add gai lan stems, turn heat up to medium and cook for about 30-45 seconds.
6. Turn to high, add gai lan leaves, the sauce, white pepper, and cook for 30-45 sec
7. Remove from heat immediately once the leaves look mostly wilted
8. Residual heat will wilt the leaves further, and leaves get chewy when cooked too much