Chinese Broccoli Stir Fry with Garlic Sauce

This Chinese broccoli stir fry is a simple, flavorful vegetable side dish that works well with almost any meal. It is fresh, garlicky, lightly savory, and quick to prepare. Serve it with char siu, teriyaki chicken, miso salmon, or a bowl of steamed rice for an easy and satisfying meal.

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What is gai lan?

Gai lan, also called Chinese broccoli or sometimes Chinese kale, is a leafy green vegetable commonly used in Chinese cooking. It is often stir fried, served with oyster sauce at dim sum, or added to rice and noodle dishes.

Despite the name, Chinese broccoli is not exactly like regular broccoli. It is closer in texture and appearance to broccolini, with dark green leaves, pale green stems, and a slightly bitter flavor. The stems are sturdy and can be fibrous if they are not prepared properly, while the leaves cook down quickly and become tender in just a few minutes.

Ingredient notes

Please scroll down to the recipe card for exact ingredient quantities.

• Gai lan – Also known as Chinese broccoli, gai lan can usually be found in Asian markets in the produce section. Some stores also sell baby gai lan, which has thinner, more tender stems.

• Garlic – Garlic is one of the most important ingredients in this stir fry. It gives the dish a warm, savory aroma and makes the greens taste much more flavorful.
• Water – A small amount of water helps steam the gai lan so the stems become tender while the leaves wilt evenly. Room-temperature or warm water is best because it will not cool the pan too much.
• Shaoxing rice wine – This ingredient is optional, but highly recommended. It adds fragrance and depth to the stir fry, and the alcohol cooks off quickly in the hot pan.
• Salt and sugar – These are the main seasonings. The sugar may seem unusual, but a small amount helps balance the slight bitterness of the Chinese broccoli.
• Chicken bouillon powder – This adds savory umami flavor. If you do not have it, you can use a little extra salt instead.
• Oil – Use a neutral oil such as canola, grapeseed, or avocado oil. A good amount of oil helps leafy greens cook beautifully and taste better.

How to cut Chinese broccoli for stir fry

1. After washing and cleaning the Chinese broccoli, shake off as much excess water as possible. Separate the leaves from the thick stems.

2. Peel the outer layer of each thick stem until the pale green, tender center is exposed. This step is especially helpful when using regular gai lan because the stems can be tough and fibrous. If you are using baby gai lan, you can usually skip peeling.

3. Trim about ¼ inch from the bottom of each stem. Cut the stems on a diagonal into bite-size pieces. Cutting at an angle increases the surface area and helps the stems cook faster.

4. Stack the leaves together and slice them into 1 to 2 inch pieces so they are easy to stir fry and serve.

🌟 Pro tip: Keep the stems and leaves separate. The stems are thicker and need a little more time in the pan, while the leaves cook very quickly.

How to make Chinese broccoli stir fry

Please scroll down to the recipe card for the full recipe and detailed instructions.

1. Sauté the garlic. Heat oil in a wok or large pan over medium heat. Once the oil is hot, add the sliced garlic and cook until it just begins to turn golden and fragrant.

2. Add the stems. Add the Chinese broccoli stems first and stir fry them for 15 to 30 seconds. Then add the leaves and toss everything together.

3. Steam the Chinese broccoli. Pour the water into the pan and cover with a lid. Let the gai lan steam for about 2 minutes, or until the leaves have wilted and the stems are just tender.

🌟 Pro tip: The leaves may look very bulky when first added. If they are difficult to toss, let them steam briefly, then stir once they begin to wilt. Cover again to finish cooking.

4. Add the Shaoxing rice wine. Remove the lid and drizzle the rice wine around the pan. Stir fry for 15 to 30 seconds, until fragrant and the alcohol has cooked off.

5. Season and serve. Add salt, chicken bouillon powder, and sugar. Toss well so the seasonings coat the vegetables evenly. Serve the Chinese broccoli stir fry while it is hot.

Recipe tips

• Dry the gai lan well after washing. Excess water can cause oil to splatter when the vegetables hit the hot pan.
• Steam a little longer for softer Chinese broccoli. If you prefer the stems more tender, add a couple more tablespoons of water and cook briefly until they reach your desired texture.
• Cut thick stems on a diagonal so they cook faster and more evenly. This is especially useful for regular gai lan.
• Do not skimp on the oil. Leafy green vegetables taste better and cook more smoothly when there is enough oil in the pan.

Storage and reheating

Leftover stir fried gai lan can be cooled completely, covered, and refrigerated for up to 3 to 4 days. Store it in an airtight container to help keep it fresh.

To reheat, microwave the leftovers in a microwave-safe container until hot. You can also warm them in a pan over medium heat, stirring occasionally, until heated through.

FAQ

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