Prepare the Gai Lan: Rinse the gai lan thoroughly and trim off the tough ends of the stalks. Cut the stalks and leaves into bite-sized pieces. If using mushrooms, clean and slice them.

Blanch the Gai Lan (Optional but recommended): Bring a pot of water to a boil, and blanch the gai lan for about 1 minute until bright green. Drain and set aside. This helps maintain its vibrant color and slightly softens the stalks.

Heat the Oil and Aromatics: In a large wok or skillet, heat the vegetable oil over medium-high heat. Add the ginger slices and stir-fry for 1-2 minutes until fragrant. Then, add the minced garlic and stir for another 30 seconds, being careful not to burn it.

Cook the Mushrooms (Optional): If using mushrooms, add them to the wok and stir-fry for 2-3 minutes until they start to release their moisture and become tender.

Stir-Fry the Gai Lan: Add the blanched gai lan to the wok and stir-fry for 3-4 minutes, allowing the flavors to mix. Stir in the soy sauce and Shao Hsing cooking wine.

Thicken the Sauce: Pour in the cornstarch mixture and stir well to coat the vegetables. Let the sauce simmer for 1-2 minutes until it thickens slightly.

Finish with Sesame Oil: Drizzle the sesame oil over the gai lan and stir once more. Taste and adjust seasoning if needed.

Serve: Transfer the stir-fried gai lan to a serving dish and enjoy hot. Serve it alongside steamed rice or as a side to your main course.