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Gai Lan with Oyster Sauce and Chilli

William Meppem

From baby bok choy to wombok, asian greens offer a whole new world of tastes and textures. Plus they're packed with nutritional value and are quick and easy to cook.

Gai Lan with Oyster Sauce and Chilli

From baby bok choy to wombok, asian greens offer a whole new world of tastes and textures. Plus they’re packed with nutritional value and are quick and easy to cook.

Serves 4

1 bunch gai lan

(chinese broccoli),

ends trimmed, separated

2 tsp vegetable oil

2 tbsp oyster sauce

½ tsp sesame oil

1 red chilli,

thinly sliced

Wash gai lan and shake dry. Heat a wok over high heat. When hot add vegetable 
oil and swirl around wok. 
Add gai lan and stir-fry for 
2 minutes. Add 1 tbsp water, cover with lid and cook for 1 minute or until leaves are wilted. Add oyster sauce and sesame oil. Toss until well combined. Transfer gai lan to a serving platter. Sprinkle with chilli and serve.

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