Wash and trim the ends of the Gai Lan. If the stems are thick, slice them lengthwise to ensure even cooking.
Bring a pot of water to a boil. Add Gai Lan and blanch for 1-2 minutes until vibrant green and slightly tender-crisp. Remove and drain well.
In a small bowl, combine oyster sauce, sugar, and water. Stir until sugar dissolves.
Heat cooking oil in a wok or large frying pan over medium-high heat. Add minced garlic and stir-fry until fragrant, about 15-20 seconds.
Add the blanched Gai Lan to the wok and stir-fry for 30 seconds. Pour in the prepared sauce. Toss everything together quickly until the Gai Lan is evenly coated and the sauce slightly thickens. Serve immediately.
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