1 lb Veggie Box Gai Lan 1-2 tsp vegetable oil Salt 2-3 tbsp oyster sauce (I recommend Lee Kum Kee brand- they also carry a vegan version made of mushrooms)

Boil 2 quarts/liters of water in a wok or large pot, and add the salt and oil directly to the water. When the water reaches a raging boil, carefully add the whole stalks of gai lan (depending on how much you have, you may want to work in two batches.) Use tongs or a pair of chopsticks to submerge the veggies completely and cook for 1-2 minutes, until tender but still a bit crunchy. (If you like the veggies soft, leave them in a bit longer.) Use a pair of tongs or chopsticks to take gai lan out of the water. Carefully shake off excess liquid and arrange on a plate. Once they are all plated, you can drain any excess water that may have pooled on the plate. Drizzle a couple tablespoons oyster sauce evenly over the veggies and serve!