This lovely and quick to cook recipe is easiest if you plan ahead and
do most of the prep-work the day before. You can make it same day if
you like but it's easier to do it as a planned leftover for some of
it. On the day before I typed this we made a yellow rice by adding
tumeric to serve with dinner. I made extra (about 3 1/2 cups worth),
I saved that for tonight and will fry it with 3 tb butter for 'butter
fried rice' as the base for the other stir fry. I also cut the meat
and started the marinade step.
Add oyster sauce, mirin, tamari, sugar and corn starch. Stir until
sugar is dissolved then pour over the prepared meat and refridgerate.
Add oil and garlic slivers and heat until the garlic if fragrent.
Add remaining ingredents and proceed to toss it about until done.
Serve over hot rice.
Tip: I butter fry the rice at the same time in a second pan.
Helpful hints. Gai lan is Chinese broccoli and it has leaves. I
save the Gai lan leaves for Dashi miso udon soup with Gai Lan leaves.
Also using a deep sided flat Wok maks it easier stir fry things. You
can use sherry for the mirin and western type broccoli.
From the VB kitchen of xxcarol, typed up Feb 19, 2023
