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Home » Side Dishes + Vegetables » Chinese Broccoli Recipe (Gai Lan)

Chinese Broccoli Recipe (Gai Lan)

Profile photo of chef Jessica Randhawa of The Forked Spoon Jessica Randhawa
June 13, 2022
4.94 from 15 votes


Last Updated June 13, 2022 | 1 Comment

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Perfectly tender-crisp Chinese Broccoli (Gai Lan) is made with simple ingredients including fresh garlic and soy sauce. Ready in under 15 minutes, enjoy this flavorful vegan side dish with all your favorite chicken, beef, or pork recipes.

White serving plate filled with sauteed Chinese broccoli in soy sauce and garlic.

What is Chinese Broccoli?

Chinese broccoli (芥兰, Gai Lan) is a leafy green 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 stir-fry, it’s important to purchase the freshest possible Chinese broccoli. Old Chinese broccoli is extra bitter and stringy – two qualities we want to avoid.

When shopping, 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 it has flowers, the flower buds should be tight and compact. There should be no open flowers as this is an indication that the stalk is older and will likely be chewier and more bitter.

Large wok filled with Chinese broccoli, garlic, and Thai chilis.

Ingredients

  • Chinese broccoli (Gai Lan)
  • Oil
  • Fresh garlic
  • Thai chilies (optional)
  • Soy sauce
  • Sesame oil
  • Sesame seeds (optional)

If you prefer a mild, less spicy side dish, 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 them out.

Other fantastic additions include fresh ginger or shallots, 2-3 tablespoons of Oyster sauce, Shaoxing (Chinese cooking wine) or dry sherry, a splash of fish sauce, or a drizzle of sweet chili dipping sauce.

Looking for the total amount of each ingredient? Simply scroll down to the recipe card at the bottom of the page.

Large wok filled with stir fried Chinese broccoli in garlic and soy sauce with dried Thai chilis.

How to Cook Chinese Broccoli (Gai Lan)

  1. Prepare the Chinese broccoli: Trim 1-inch from the ends of each stalk and discard. 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.
  2. Sauté the chiles and garlic: Heat the vegetable oil in a large wok or skillet set over medium-high heat. Once hot, add the Thai chilies (whole, chopped, or seeded – if using). 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).
  3. Stir-fry the Chinese broccoli: 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 the stalks are tender. Drizzle with sesame oil, if using, and mix thoroughly to combine.

Cooking Tip

For extra soft stems, blanch the Chinese broccoli in a pot of salted boiling water for 2-3 minutes (or until the stems are fork-tender) before draining and rinsing with cold water to stop the cooking. Pat dry and continue with the recipe as written.

Oval serving plate filled with stir fried Chinese broccoli garnished with sesame seeds.

This delicious recipe is vegan/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, fried rice, or Pad See Ew.

More Asian-Inspired Recipes

  • Easy Teriyaki Chicken Recipe
  • 10-Minute Garlic Bok Choy Recipe
  • Thai Iced Tea Recipe
  • Boba Tea Recipe (How to Make Thai Bubble Tea)
  • Pho Recipe (How to Make Vietnamese Noodle Soup)
  • Chicken Chow Mein Recipe (How to Make Chow Mein)
White serving plate filled with sauteed Chinese broccoli in soy sauce and garlic.

Tell me about it in the comments below! I always love to hear your thoughts. And tag me #theforkedspoon on Instagram if you’ve made any of my recipes, I always love to see what you’re cooking in the kitchen.

White serving plate filled with sauteed Chinese broccoli in soy sauce and garlic.

Chinese Broccoli Recipe (Gai Lan)

4.94 from 15 votes
Chef: Profile photo of chef Jessica Randhawa of The Forked SpoonJessica Randhawa
Perfectly tender-crisp Chinese Broccoli (Gai Lan) is made with simple ingredients including fresh garlic and soy sauce. Ready in under 15 minutes, enjoy this flavorful vegan side dish with all your favorite chicken, beef, or pork recipes.
Print Recipe Pin Recipe Rate Recipe Save Saved!
Prep Time 5 mins
Cook Time 15 mins
Total Time 20 mins
Course Side Dish, Vegetables
Cuisine Asian
Servings 6 people
Calories 149 kcal

Ingredients
 
 

  • 2-3 pounds Chinese Broccoli (Gai Lan)
  • 2 tablespoon canola oil - (or other 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
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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 (cover with a lid if you have one). 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 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 it with broccolini.
  • Replace the soy sauce with tamari or coconut aminos to make this recipe gluten-free.

Nutritional Information

Calories: 149kcal | Carbohydrates: 17g | Protein: 9g | Fat: 5g | Saturated Fat: 1g | Sodium: 402mg | Potassium: 25mg | Fiber: 3g | Sugar: 6g | Vitamin A: 4014IU | Vitamin C: 211mg | Calcium: 166mg | Iron: 2mg

(Nutrition information provided is an estimate and will vary based on cooking methods and specific brands of ingredients used.)

Keyword Chinese Broccoli, Chinese Broccoli Recipe, Gai Lan
Did You Make This Recipe? Tag it Today!Mention @theforkedspoon or tag #theforkedspoon and please leave your star rating in the comment section below.

About Jessica

Profile photo of chef Jessica Randhawa of The Forked Spoon

Jessica Randhawa is the head chef, photographer, and recipe developer of The Forked Spoon. Jessica fell in love with cooking while traveling through Asia and Europe, where she discovered her passion for good food and new adventures. Her recipes have been featured on Yahoo, MSN, USA Today, FeedFeed, and many more. She holds a Bachelor of Science degree from the University of California.

297 shares
Profile photo of chef Jessica Randhawa of The Forked Spoon

About Jessica Randhawa

Jessica Randhawa is the head chef, photographer, and recipe developer of The Forked Spoon. Jessica fell in love with cooking while traveling through Asia and Europe, where she discovered her passion for good food and new adventures. Her recipes have been featured on Yahoo, MSN, USA Today, FeedFeed, and many more. She holds a Bachelor of Science degree from the University of California.

Comments

  1. Sue says

    August 18, 2022 at 12:22 am

    5 stars
    Love this thank you

    Reply

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Chef Jessica Randhawa of The Forked Spoon

I’m Jessica! Aka mom, wife, chef, and travel-obsessed photographer. Welcome to The Forked Spoon. Here you can browse hundreds of incredible family-friendly recipes covering dozens of diets, courses, and cuisines. Learn more about me.

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