The Easiest Chinese Broccoli Stir Fry Recipe (Ready in 5 Min)
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Author:
Mandy Fu
Servings
2
Prep Time
5 minutes
Cook Time
5 minutes
Gai Lan (sometimes spelled as Kailan), aka Chinese broccoli, is the most popular vegetable in Cantonese cuisine. You have probably seen it many times at Asian markets, and today I will show you the easiest way to enjoy it.
It looks quite different from the Western broccoli—with long stems, bok choy like leaves, and small flower buds at the top. Its flavor is similar to regular broccoli but with a hint of bitterness and a sweet aftertaste. If you can’t find it, broccolini makes a great substitute.
Ingredients
- 400g / 14 oz of Chinese broccoli, AKA Gailan
- 1 inch ginger, grated
- 1 tbsp of fish sauce
- 1/2 tbsp of soy sauce
- 1/2 tsp of sugar
- 3 cloves of garlic, diced
- 2 tbsp of vegetable oil
- 1 tsp of cornstarch
- 1 tbsp of water
Directions
Separate the leaves and stems, use the roll cutting technique to slice the stems into thin pieces, and chop the leaves smaller. Set them aside.
- Grate 1 inch of ginger. Then add 1.5 tsp of water to the ginger and squeeze to get the juice.
- Combine the ginger juice with 1 tbsp of fish sauce, 1/2 tbsp of soy sauce, and 1/2 tsp of sugar and stir well. Gailan has a slightly bitter taste. A little bit of sugar helps to balance the flavor.
- Turn the heat to medium and preheat the wok for 40 seconds. Add oil and the Gailan stems. Stir fry for 2 minutes because they take a bit longer to cook. Toss in the leafy parts and mix until the leaves are wilted. Add the diced garlic and stir until fragrant. Pour in the seasoning mixture and keep stirring until well combined.
- Quickly combine 1 tsp of cornstarch with 1.5 tbsp of water and mix until no lumps. Pour it into the wok and toss well. Serve as a side dish.
