The sweet, smoky flavor of the oyster sauce works extremely well with gai lan, a perfect add on to roast pork, chicken, steak or served with rice. Try the same method with Chinese broccoli, chard or collar greens. Not a fan of oyster sauce??? Substitute the oyster sauce for hoisin, the flavor is similar to BBQ sauce but with an Asian twist.
4 tsp Oyster Sauce
2 cloves Garlic
1/2 pound Gai Lan
Juice of 1/2 lemon
Place oyster sauce in a small bowl and cover. Ignite your Piccalo smoker and a fill bowl with smoke (about 30 seconds). Allow to infuse for 5-10 minutes, remove the cover and stir to combine. Repeat the process for a stronger smoky flavor. Combine oyster sauce and lime juice in a bowl.
Thinly slice garlic. Wash gai lan and slice larger pieces in half lengthways. Heat a drizzle of oil in a large fry-pan on medium heat. Fry garlic for about 1 minute, stirring often to make sure it doesn't burn. Remove garlic from pan and drain on a paper towel. Set aside for serving.
Cook gai lan in a pot of boiling water for about 3 minutes until tender. Drain and toss in a bowl with oyster sauce. Season to taste, serve on a platter and sprinkle over fried garlic.