This quick side dish is a lively accompaniment to an Asian inspired feast.


  • 1/3 cup oyster sauce
  • 1 1/2 tablespoons soy sauce
  • 1 garlic clove, crushed
  • 2cm piece ginger, peeled, finely grated
  • 2 bunches gai lan, trimmed


  1. Place oyster sauce, soy sauce, garlic and ginger in a screw-top jar. Secure lid. Shake to combine. Separate leaves from gai lan stems.
  2. Place a large steamer over a wok or large saucepan of simmering water. Place gai lan stems in steamer. Cook, covered, for 3 minutes or until tender. Transfer to a bowl. Cover to keep warm. Place leaves in steamer. Cook, covered, for 2 minutes or until wilted. Add to bowl.
  3. Pour sauce mixture over gai lan. Toss to combine. Serve.