Heat vegetable oil in a small saucepan. Saute garlic and ginger for 1 to 2 minutes over medium low heat until lightly brown. Turn off stove. Add oyster sauce and soy sauce. Stir to combine. Pour dressing over cooked gai lan. Serve immediately.
Mix the chicken stock, sake, and sugar in a small bowl and set aside. In a large wok or pan heat 1 1/2 T vegetable oil over medium heat. Add the garlic cloves and cook until lightly golden about 1 to 2 minutes. Be careful you do not burn the garlic. Turn the heat to high and add the ginger and cook for 15 to 20 seconds and add gai lan stalks.
Gai Lan (Chinese Broccoli) with Oyster Sauce is seldom if ever, served piping hot. The reason is because the blanched vegetables are transferred from the boiling water directly into an ice cold water bath to rapidly halt the cooking process.
Gai lan is sometimes referred to as Chinese broccoli. The stalks are thinner than regular broccoli and as a bonus you also get to eat beautiful yellow gai lan flowers that are often bundled together. This dish is often served at dim sum restaurants. Cooking time is very, very quick and should not be overcooked."