Gai Lan with Garlic

ingredients
all
5 lbs Gai Lan
2 Tbsp Water
2 Tbsp Shaoxing Wine (or dry sherry)
1 Tbsp Sugar
2 tsp Salt
2 Tbsp Soy Sauce
2 Tbsp Corn Starch
1 tsp ground white pepper
8 cloves Garlic
minced
3 Tbsp Vegetable Oil
cookware
  • wok
Instructions:
1
Bring a large pot of salted water up to a boil. Trim about an inch off the thick part of the gai lan stalk and discard. If you like you can use a vegetable peeler to peel an inch or so of the skin off the base of the trimmed stalks though this step is not necessary, it just makes the end result more tender. Wash gai lan and drain in a colander. When your water is at a rolling boil blanch the gai lan in handful-sized batches by holding them by the leafy side above the level of the water and submerging the thick stalks for about 45 seconds then drop the remaining portion in and blanch for another 45 seconds. With a slotted spoon, immediately remove into a bowl of ice water. Repeat this process until all gai lan is cooked. Drain gai lan into a colander then dry them further with a towel
2
When your water is at a rolling boil blanch the gai lan in handful-sized batches by holding them by the leafy side above the level of the water and submerging the thick stalks for about 45 seconds then drop the remaining portion in and blanch for another 45 seconds.
3
With a slotted spoon, immediately remove into a bowl of ice water. Repeat this process until all gai lan is cooked. Drain gai lan into a colander then dry them further with a towel
For the Cooking Sauce
4
Combine all ingredients into a small bowl and mix well. Reserve.
To Wok Fry
5
Bring a large wok up to high heat, add vegetable oil to coat and create a nice non-stick surface. When the oil starts smoking add the gai lan in batches so as not to overfill the wok. Cook for about a minute or so stirring occasionally. Push the gai lan up the side of the wok creating an open area. Add a little oil and some garlic. Fry the garlic for 20 seconds then add some of the cooking sauce. Bring to a boil, then turn the gai lan back into the sauce. Continue stirring for another 30 seconds or so until everything is coated well then remove. Continue cooking the rest in batches until all gai lan is finished and serve!