Wash, trim, and cut the Chinese broccoli into 2 to 2 ½ inch pieces.

Heat a wok or large skillet on medium-high and add vegetable oil.

Add the optional ginger slices and cook until fragrant. Then add the gai lan stems and the garlic. Stir and cook until they’re bright green (about 2 minutes).

Add leafy parts and toss to coat.

Increase heat to high and pour rice wine along the rim of the wok or skillet. Stir and cover for 1 minute.

Uncover, add salt, sugar, and white pepper, and stir fry for another 30 seconds.

Turn the heat off and drizzle sesame oil and soy sauce. Mix to coat and serve hot or cold with optional sesame seeds and red pepper flakes to garnish.