Instructions

1. Mix the stock and Chinese rice wine in a small bowl
2. Heat 1 tablespoon cooking oil in wok over medium heat
3. Add the garlic gloves and fry for a minute or two. Don't burn them
4. Turn the heat to high and add the ginger, fry for 30 seconds.
5. Add the Chinese Broccoli stalks and use your spatula to scoop up the oil so that every stalk has been bathed with the ginger/garlic-infused oil for 30 seconds.
6. Pour the stock mixture into the wok and immediately cover the wok with a tight fitting lid. Turn the heat to medium and let the vegetable steam for 3-4 minutes, until stalks can be easily pierced with a paring knife or fork.
7. Remove the gai lan to a plate, leaving any remaining stock mixture in the wok. To the wok, add the oyster sauce and sesame oil and bubble and thicken on high for 1 minute. Pour the sauce mixture over the gai lan and serve.