1 LB. Gai Lan, When picking Gai Lan look at the bottom of the stems to make sure they are not dried out which means that it has been sitting for awhile. If the tops are OK then cut the stems and place in water like a flower. Place in water for at least 1 hr. before use. It will absorb the water and refresh. Also look for small stems. The taste is much better.
4 oz. good BBQ Pork (home made), I like to use pork shoulder for making the BBQ Pork. Cut strips from the shoulder it has more fat then using the loin. You need the balance of fat to muscle.
1/4 Cup good Chicken stock.
2 Tbsp. Shao Hsing wine
3 Tbsp. Oyster Sauce
6 slices of Pickled Ginger
1 small clove of Garlic.
Sesame Oil (use only the best Quality Oil)
1 Tbsp corn starch mixed in 2 tbsp cold stock
Prep: Cut Gai Lan into 3 inch lengths, Blanch in boiling water for 1 Min. Plunge into Ice water bath. When cool drain and dry. Slice BBQ Pork into coins.
Heat Wok to very hot. Add 2 Tbsp peanut oil, add garlic let cook for 30 seconds and remove.
Add Gai Lan and stir fry for about 1 min.
Add BBQ Pork and stir fry for another 30 seconds.
Add sauce and stir fry to mix. Cover and let sauce come to boil for about 1 min.
Remove lid add cornstarch mixture stir for a few seconds long enough for sauce to thicken. Plate and sprinkle a few drops of Sesame Oil on top.