Wash and trim the gai lan, cutting thick stems lengthwise so they cook evenly and become tender without losing their crunch.
Heat a wok or skillet with oil until shimmering, then sauté garlic until fragrant to build the savory base of the dish.
Add the gai lan and toss quickly over high heat so the stems stay crisp while the leaves turn glossy and vibrant.
Pour in water, cover briefly to steam, and uncover once the stems are just tender to achieve the classic Cantonese texture.
Drizzle oyster sauce, soy sauce, and sesame oil over the vegetables, tossing to coat them in a glossy, savory finish.
Taste and add a pinch of salt if needed, adjusting the flavor to match your preferred balance of savory and earthy.
Serve immediately alongside warm dishes like Carrot and Parsnip Soup for a complete, nourishing meal.
