Gai Lan with Oyster Sauce and Chilli

By Dixie Elliott

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.

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.

SHARE THIS ARTICLE

You may also like

BECOME A MiNDFOOD SUBSCRIBER TODAY

Let us keep you up to date with our weekly MiNDFOOD e-newsletters which include the weekly menu plan, health and news updates or tempt your taste buds with the MiNDFOOD Daily Recipe.