Gailan in Garlic Oyster Sauce Recipe (with Video)

1. Wash gailan by swishing them around in a large bowl of cold water. Drain.
2. If using regular gailan with thick stems, slice 1-2 inches into the stem from the bottom (see video) to help the stems cook faster. If using gailan mui/miao, no extra prep is needed.
3. Prepare a pot or pan of water to boil. Meanwhile, mince the garlic and prepare the sauce by mixing the cornstarch, water, oyster sauce, soy sauce, sugar, and sesame oil.
4. Once the water is boiling, add a pinch of salt and 1 tbsp of neutral oil. Add the gailan with only the stems in first, and cook for 2 mins or until your preferred stem firmness. Then submerge the rest of the leaves and cook for another minute, then remove.
5. Optional: run cool water over the gailan to stop the cooking and to keep the stems slightly crunchy.
6. In a pan on medium heat, add 1 tbsp of oil and minced garlic. Cook 2-3 mins or until fragrant. Mix the oyster sauce mixture to dissolve settled cornstarch, then add to pan. Cook for another min or until sauce has thickened slightly. Drizzle over gailan and serve!