Place the dried flounder in a shallow bowl and pour 2 cups warm water over it. Soak for 20–30 minutes until softened but still slightly firm. Drain, reserve 2 tablespoons of the soaking liquid, then gently pull the flounder into bite-size shreds or thin strips with your hands or a fork. Discard any very tough central bones if present.

Sauce preparation

In a small bowl, combine 2 tablespoons light soy sauce, 1 tablespoon oyster sauce, 1 tablespoon Shaoxing wine, 1 teaspoon sugar, 1 teaspoon white pepper, 1 cup chicken stock (or water), and the reserved 2 tablespoons soaking liquid from the flounder. Mix until sugar dissolves. In a separate small cup, dissolve 1 teaspoon cornstarch in 1 tablespoon cold water and set aside.

Vegetables prep

Trim the tough ends of the Chinese broccoli and peel any very thick lower stems with a vegetable peeler. If stalks are thick, slice them on the diagonal into 1/4-inch pieces so leaves and stems cook evenly. Pat the gai lan dry. Have garlic minced, ginger julienned, and scallions cut into 1-inch lengths ready.

Cook & combine

Blanch Chinese broccoli

Bring a large pot of water to a rolling boil and add 1/2 teaspoon salt. Add the Chinese broccoli and blanch for 30–45 seconds for tender stalks and bright green leaves (or up to 1 minute for thicker stems). Immediately transfer to a bowl of ice water to stop cooking and preserve color. Drain and set aside.

Sear dried flounder

Heat a wok or large skillet over medium-high heat until shimmering. Add 1 tablespoon neutral oil. Add the shredded dried flounder and stir-fry for 1–2 minutes until it smells toasty and begins to brown slightly. Remove the flounder to a plate.

Aromatics

Add the remaining 1 tablespoon oil to the wok. Reduce heat to medium. Add the minced garlic and julienned ginger and stir-fry for about 20–30 seconds until fragrant but not browned. Add the scallion pieces and stir 10 seconds.

Build the sauce

Pour the prepared sauce mixture into the wok. Bring to a gentle simmer and taste; adjust seasoning if needed (add up to 1/2 tablespoon soy for salt or a pinch more sugar).

Combine everything

Return the seared flounder to the wok and add the blanched Chinese broccoli. Stir gently to coat the vegetables with sauce and to mix in the fish. Let everything simmer together for 1–2 minutes so flavors meld.

Thicken and finish

Stir the cornstarch slurry (1 teaspoon cornstarch + 1 tablespoon water) and pour into the simmering sauce while stirring. Cook for another 30–45 seconds until the sauce slightly thickens and glosses the broccoli and flounder. Turn off heat and drizzle 1 teaspoon sesame oil over the dish. Give a final gentle toss.

Plating

Transfer the Chinese broccoli with dried flounder to a serving plate. Garnish with an extra sprinkle of sliced scallion if desired and serve immediately with steamed rice.