Savory Oyster Sauce Gai Lan (Chinese Broccoli Stir-Fry)

1. Mix the Sauce

Combine the Shaoxing wine, soy sauce, vegetarian oyster sauce, MSG, and sugar in a small bowl to create a balanced, savory sauce. If using potato starch, mix it with a small amount of water in another bowl.

2. Soak the Mushrooms

Soak the dried shiitake mushrooms in hot water for about 30 minutes until they're rehydrated and tender.

3. Prepare the Gai Lan

Trim the ends of the gai lan and cut the thick stalks diagonally into 0.5-inch slices. For the slender stalks, cut them into 2-inch pieces. Slice the leaves into 2-inch-wide strips, keeping them separate from the stalks.

4. Prepare the Mushrooms

Once the mushrooms are ready, remove their stems and cut the caps diagonally into 0.5-inch-thick slices.

5. Heat the Oil and Fry Ginger

Heat a wok or skillet over high heat and add the vegetable oil. When hot enough, add the sliced ginger and fry for about 30 seconds until fragrant.

6. Cook Mushrooms and Gai Lan Stems

Add the mushroom slices and cook them for about a minute until they begin to sear. Then, add the garlic and gai lan stems. Stir-fry for 2 to 3 minutes until the stems are bright green and hot.

7. Add Sauce and Gai Lan Leaves

Pour in the sauce and add the gai lan leaves. Fold everything together, then cover the wok or skillet and let it steam for about a minute.

8. Season and Finish Cooking

Uncover the wok, taste, and add salt if needed. Stir-fry for another 30 seconds until the stems are crisp-tender. If using the potato starch slurry, fold it in now and cook until the sauce thickens.

9. Serve

Transfer the stir-fry to a serving dish and enjoy immediately.