Rinse the Gai Lan thoroughly under cold running water. Trim about one inch off the bottom of the thick stalks. If the stalks are very thick, slice them in half lengthwise. This helps them cook at the same rate as the thin leaves.

Fill a large pot with water and bring it to a rolling boil. Add a pinch of salt and a few drops of oil. The oil helps keep the vegetables looking bright green and shiny after they are cooked.

Carefully place the Gai Lan into the boiling water. Push the thick stalks down first for thirty seconds. Then submerge the whole plant for another two minutes. The stalks should be tender but still have a nice crunch.

Use your tongs to remove the greens from the pot. You can dip them in ice water to stop the cooking. Alternatively, just shake off the excess water well. Arrange the hot greens neatly on a long serving platter.

Heat one tablespoon of oil in a small saucepan over medium heat. Add the minced garlic and fry it gently. Cook until the garlic turns golden and smells amazing. Be careful not to let it burn or turn bitter.

Pour the oyster sauce, soy sauce, sugar, and water into the pan. Stir everything together and let it bubble for one minute. The sauce should thicken slightly and look glossy. Turn off the heat and add sesame oil.

Pour the hot garlic sauce evenly over the prepared Gai Lan on the platter. Make sure the sauce coats both the leaves and the stalks. Serve immediately while it is fresh and the garlic is fragrant.