Stir-Fried Chinese Broccoli
A quick and simple stir-fry that brings out the best in Chinese broccoli (gai lan). Crisp-tender stems and leafy greens in a savory garlic sauce, ready in minutes.
- Total time
- 15 min
- Servings
- 2
- Calories
- 150
- Protein
- 5g
Ingredients
- 1 bunch Chinese broccoli
- 3 cloves garlic
- 2 tablespoons vegetable oil
- 1 tablespoon soy sauce
- 1 tablespoon oyster sauce
- 2 tablespoons water
Instructions
- 1
Wash the 1 bunch Chinese broccoli and trim the tough ends. Cut stems and leaves into 2-inch pieces, keeping stems separate from leaves.
- 2
Heat 2 tbsp vegetable oil in a wok or large skillet over high heat until shimmering. Add 3 minced garlic cloves and stir-fry until fragrant, about 30 seconds.
- 3
Add the broccoli stems and stir-fry for 1 minute. Then add the leaves and continue stir-frying until they turn bright green and begin to wilt, about 2 minutes.
- 4
Stir in 1 tbsp soy sauce, 1 tbsp oyster sauce, and 2 tbsp water. Toss everything together and cook until the sauce coats the greens and the stems are tender-crisp, about 1 more minute.
- 5
Serve immediately as a side dish or over steamed rice.
Tools you’ll need
- Wok or large skillet
- Knife
- Cutting board
- Spatula
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