3 GAI LAN & OYSTER SAUCE

PREP + COOK TIME 15 MINUTES SERVES 4

Place 4 thinly sliced cloves garlic and ¼ cup peanut oil in a wok over medium heat. Once oil starts to sizzle, stir garlic for 2 minutes or until golden; remove with a slotted spoon. Discard all but 1½ tablespoons oil from wok. Trim 600g gai lan; cut in half. Cook stems in a large pan of boiling water for 1 minute. Add gai lan leaves to pan; cook for 30 seconds or until leaves and stems are almost tender. Drain. Heat reserved oil in wok over high heat, add gai lan, ¼ cup oyster sauce and 2 tablespoons soy sauce; stir-fry for 2 minutes. Serve topped with garlic and thinly sliced red chilli. Serve with lime wedges.