Chinese Broccoli Stir-fry (Gai Lan) Recipe – Chinese Special
This simple stir-fry featuring Chinese broccoli makes for a versatile vegetable side dish that pairs well with any meal. Additionally, sautéed Chinese broccoli offers a nutritious option.
- 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.
