Chinese Broccoli Stir-fry (Gai Lan) Recipe – Chinese Special
This Chinese Broccoli Stir-fry (Gai Lan) is a classic Chinese side dish that’s both nutritious and delicious. Gai lan, also known as Chinese broccoli, is sautéed with aromatic garlic and ginger, then cooked in a savory sauce that enhances its natural flavors. This dish is quick to prepare, making it perfect for busy weeknights or as a complement to your favorite Chinese mains. Whether you’re new to Chinese cuisine or a seasoned enthusiast, this stir-fry offers a taste of authentic flavors in every bite.
- Prep Time30 min
- Cook Time10 min
- Total Time40 min
Chinese Broccoli Stir-fry (Gai Lan) Recipe Ingredients :
- 1 pound Chinese broccoli, washed thoroughly, ends trimmed, and cut into 2- to 2½-inch pieces at an angle
- 1/2 teaspoon salt
- 1/4 teaspoon sugar
- 1/8 teaspoon ground white pepper
- 1/8 teaspoon MSG or mushroom powder (optional)
- 2 tablespoons neutral-flavored oil (such as vegetable or canola oil)
- 7 thin slices fresh ginger
- 4 cloves garlic, sliced
- 1 tablespoon clear rice wine (or Shaoxing wine for a richer flavor)
How To Make Yorkshire Puddings
Begin by preparing the Chinese broccoli. Wash them thoroughly in a large bowl of water, gently rubbing the leaves to remove any dirt. Let them soak for 5-10 minutes to allow any dirt or sand to settle at the bottom of the bowl. Repeat this washing process two more times.
Trim off any tough ends from the Chinese broccoli. For thicker stems, trim about ¼ inch from the ends and peel away the outer layer of the bottom stem if it’s too fibrous. Cut the broccoli into 2 to 2½ inch pieces at a diagonal angle.
Optionally, combine the salt, sugar, white pepper, and MSG (if using) so they can be added to the vegetables all at once during cooking. Having everything ready beforehand helps to focus on developing wok hei.
Heat a wok over medium-high heat until it begins to smoke slightly. Add the oil, swirling it around the sides of the wok. Quickly add the ginger slices and cook for 10-15 seconds until fragrant and lightly caramelized.
Add the sliced garlic, immediately followed by the Chinese broccoli. Stir-fry briskly for 10 seconds, ensuring the vegetables are coated evenly with the oil, ginger, and garlic.
Increase the heat to high. Pour the clear rice wine around the edges of the wok.
Gather the Chinese broccoli into a mound in the center of the wok. Cover with a lid and steam for 1 minute. The steam will cook the vegetables, while the hot wok sides enhance the cooking process.
Remove the lid. Using your spatula, stir-fry the Chinese broccoli, moving it around the sides of the wok to sear and create a wok hei flavor. Add the salt, sugar, white pepper, and MSG mixture at this point.
Stir-fry for an additional 30 seconds or until the Chinese broccoli reaches your desired tenderness. If the vegetables seem too dry, add a splash of hot water or chicken stock. Serve immediately.
Recipe Notes
Preparation: Wash the gai lan thoroughly to remove any dirt or sand. Trim the ends and cut into 2 to 2½-inch pieces at a diagonal angle.
Cooking Tips: For a more intense flavor, increase the heat during stir-frying to develop wok hei, the smoky aroma characteristic of Chinese stir-fries.
Serving Suggestions: This dish pairs well with steamed jasmine rice or as a side to your favorite Chinese main courses.
Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently to maintain texture.
Variations: Add sliced mushrooms or tofu for added protein and texture.
