This delicious tender-crisp Chinese Broccoli Recipe (Stir-Fried Gai Lan) is made with simple ingredients including garlic and soy sauce. Ready in under 15 minutes, enjoy this flavorful vegetarian side dish with all your favorite chicken, beef, or pork recipes.
What is Chinese Broccoli?
Chinese broccoli (芥兰, Gai Lan) is a leafy vegetable with thick stems and broad, flat leaves. Part of the same family as regular broccoli, Chinese broccoli has no florets and tastes slightly more bitter with similar flowering heads that are much smaller.
If you can’t find Chinese broccoli, broccolini makes a terrific substitute as it is a crossbreed between Chinese and regular broccoli.
How to Buy
For the best tasting recipe, you’ll want to purchase the freshest possible Chinese broccoli. You’ll often find that old Chinese broccoli is extra bitter and stringy – two qualities we want to avoid.
When selecting your Chinese broccoli, look at the ends of the stems. If they’re dry or shriveled, keep looking, as that bunch was most likely picked a while back.
If your gai lan has flowers, the buds should be tight and compact. Buds are ok, but there should be no open flowers as this is an indication that the stalk is older and will likely be chewier and more bitter.
Ingredients in this Chinese Broccoli Recipe
- Chinese broccoli (Gai Lan)
- Oil
- Garlic
- Thai chilies
- Soy sauce
- Sesame oil
- Sesame seeds (optional)
Looking for the total amount of each ingredient? Simply scroll down to the recipe card at the bottom of the page.
If you prefer a more mild, less spicy side dish (or you’re sensitive to spicy foods in any way), I recommend skipping the Thai chilies. In my experience, the heat level can be somewhat unpredictable, so unless you love a little extra heat, leave it out.
Other fantastic additions would include minced ginger or shallots, a splash of fish sauce, or a drizzle of sweet chili dipping sauce.
How to Make This Chinese Broccoli Recipe with Garlic
- Start by preparing the Chinese broccoli for cooking. Trim 1-inch from the ends of each stalk and discard then slice any thick stalks in half. This helps ensure that your broccoli cooks at approximately the time. Rinse under cold running water and gently shake out excess water. Set aside to dry.
- Heat the olive oil in a large wok or skillet set over medium-high heat. Once hot, add the Thai chilies (whole, chopped, seeded, or none at all depending on your own personal heat preference). Allow the chilis to cook in the oil for 5-10 seconds before adding the minced garlic. Stirring continuously, cook the garlic for 30 seconds, or until fragrant (reduce heat if necessary to prevent the garlic from burning).
- Add the soy sauce and the Chinese broccoli to your wok or skillet. Stir-fry in the oil and soy sauce, mixing continuously and thoroughly to coat. Continue to mix, coat, and cook for 3-4 minutes, or until stalks are tender. Drizzle with sesame oil, if using, and mix thoroughly to combine.
- Remove to a clean plate. Garnish with sesame seeds, if desired.
This delicious recipe is vegetarian, gluten-free (substitute the soy sauce with tamari), dairy-free, and delicious when paired with other Asian-inspired dishes including Coconut Rice, Thai Basil Chicken, or Pad See Ew.
More Asian Recipes,
Easy Teriyaki Chicken Recipe – How to Make Teriyaki Chicken
10 Minute Garlic Bok Choy Recipe
Thai Iced Tea Recipe; How to Make Thai Tea
Boba Tea Recipe (How to Make Thai Bubble Tea)
If you try making this Chinese Broccoli Recipe with Garlic (Gai Lan), please leave me a comment and let me know! I always love to hear your thoughts.
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Chinese Broccoli Recipe with Garlic (Gai Lan)
Ingredients
- 3-4 lbs Chinese Broccoli (Gai Lan)
- 2 tablespoon canola oil ((or vegetable oil))
- 2-6 Thai chilis ((optional), substitute with 1-2 tsp crushed red chili flakes)
- 6 cloves garlic (minced)
- 2-4 tablespoon soy sauce
- 1 teaspoon toasted sesame oil
- sesame seeds (to garnish)
Instructions
- Prepare the Chinese broccoli for cooking. Trim 1-inch from the ends of each stalk and discard. Slice any especially thick stalks in half. Rinse under cold running water and gently shake out excess water. Set aside to dry.
- Heat the olive oil in a large wok or skillet set over medium-high heat. Once hot, add the Thai chilis (whole, chopped, or none at all depending on your own personal heat preference). Allow the chilis to cook in the oil for 5-10 seconds before adding the minced garlic. Stirring continuously, cook the garlic for 30 seconds, or until fragrant (reduce heat if necessary to prevent the garlic from burning).
- Add the soy sauce and the Chinese broccoli to your wok or skillet. Stir-fry the Chinese broccoli in the oil and soy sauce, mixing continuously and thoroughly to coat. Continue to mix, coat, and cook for 3-4 minutes, or until stalks are tender. Drizzle with sesame oil, if using, and mix thoroughly to combine.
- Remove to a clean plate. Garnish with sesame seeds, if desired.
Jessica's Notes
- Season with additional salt or soy sauce, to taste.
- If your Chinese broccoli tastes a little bitter, add 1-2 teaspoons of brown sugar or honey to the sauce.
- If you can't find Chinese broccoli, substitute with broccolini.
- Replace the soy sauce with tamari or coconut aminos to make gluten-free.
Nutritional Information
(Nutrition information provided is an estimate and will vary based on cooking methods and specific brands of ingredients used.)
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