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1 lb gai lan (trimmed, aka Chinese broccoli)

1 tbsp neutral oil

2 cloves garlic (minced)

2 tsp ginger (grated)

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Garlic Sauce

⅓ cup chicken stock (low sodium preferred, or stock of choice)

2 tsp soy sauce

1 tsp cornstarch

1 tsp Shaoxing wine (optional but highly recommended)

1 tsp toasted sesame oil

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Oyster Sauce

2 tsp oyster sauce

1 tsp Shaoxing wine (optional but highly recommended)

1 tsp toasted sesame oil

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With Garlic Sauce

1. In a small bowl, whisk together the chicken stock (or water or vegetable sauce), soy sauce, corn starch, Shaoxing wine, and toasted sesame oil. Set aside.

2. In a wok or large pan, heat up the oil over medium heat. Add the garlic and ginger and cook, stirring, until soft but not brown.

3. Turn the heat up to medium high and add the gai lan to the pan and cook, stirring occasionally, until the gai lan is bright green and tender-crisp, about 2-4 minutes depending on size.

4. Add the prepared sauce to the pan and let it come to a simmer and reduce slightly.

With Oyster Sauce

1. Bring a large pot of water to a boil. While the water is coming to a boil, make the sauce: In a small pot, heat up half of the oil over medium heat. Add the garlic and ginger and cook, stirring, until soft but not brown. Stir in oyster sauce, Shaoxing wine, and toasted sesame oil. Remove from the heat and set it aside.

2. Add the remaining oil to the boiling water as well as a pinch of salt. Add the gai lan and cook, until bright green and tender-crisp, about 2-4 minutes, depending on size. Drain well.

3. Serve the gai lan with the oyster sauce drizzled on top.