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Chinese Broccoli Stir Fry is a simple way to cook gai lan (or kai lan) with lots of fresh garlic and a light savory sauce. The stems stay tender-crisp, the leaves turn glossy dark green, and the whole dish comes together in a sauté pan—no wok needed.
This version is made without oyster sauce and finished with toasted sesame oil and optional light soy sauce. It’s fresh, garlicky, and easy to pair with almost any Asian main dish.
Easy Chinese broccoli stir fry recipe
Gai lan is one of my favorite Asian greens. Growing up in a Chinese and Taiwanese household, whenever my mom made it, this was always the first vegetable dish to disappear from the table.
New to gai lan and not quite sure what to do? This recipe is for you. I’ll show you how to choose and prepare the vegetable, plus a few simple tips to help it cook fast and turn out tender.
- No wok needed: A large sauté pan works well.
- Tender stems and leaves: Cooking them in stages helps both parts cook evenly.
- Two ways to cook it: Stir-fry the gai lan directly for a crisper texture, or blanch it first for a milder, slightly softer result.
What is Chinese broccoli?
Chinese broccoli, also called gai lan or kai lan (芥蘭), is a leafy green commonly used in Chinese cooking. It has firm, round stems, broad dark-green leaves, and sometimes small flower buds. Both the stems and leaves are edible.
It tastes similar to broccolini but is slightly more bitter. When cooked, the stems become juicy and tender-crisp while the leaves turn soft and glossy. Chinese broccoli is most often blanched or quickly stir-fried.
For more about gai lan and other common Asian greens, see my Chinese vegetables guide.
How to choose and prepare gai lan
How to select Chinese broccoli
Look for Chinese broccoli with a deep emerald-green color and no bruised or mushy spots. The stems should feel firm and crisp.
I also always check the bottom of the stems. A little dryness at the cut ends is normal. But if the stems look very dry, deeply cracked, or split farther up like a dry tree branch, the gai lan will likely be more fibrous.
You may also see Chinese broccoli tips, sometimes called baby gai lan. They are harvested younger and usually look shorter and more tender, with thinner stems. Regular gai lan is larger and longer, with thicker stems that may need more trimming.
How to trim and prepare
For tender Chinese broccoli tips, trim just a little from the dry ends. For regular gai lan with thicker stems, cut away the dry ends, then use a small knife to trim away the tough outer layer from the lower stems.
Make another cut to separate the stems from the leafy parts. The stems take longer to cook, so we cook them first.
Should you blanch Chinese broccoli first?
There are two ways to prepare Chinese broccoli for stir-frying:
- Blanch it briefly, then shock it in cold water.
- Sauté it directly without blanching.
This recipe uses the second method because it is faster and keeps the stems crisper. Chinese broccoli does have a slightly bitter flavor, though. If you are new to gai lan or prefer a milder taste, blanching it first is a good option. The texture will be a little softer, but still tender.
You’ll find the exact blanching and sauté times in the recipe notes below.
How to stir-fry Chinese broccoli
- Prepare the gai lan: Slice the stems at a 45-degree angle into 2 to 2¼-inch pieces. The angled cut helps them cook faster, especially when the stems are thick. Keep the stems and leaves separate because they cook at different speeds.
- Cook the stems first: Make sure the sauté pan is well heated before adding the oil and stems. Because we are using a regular sauté pan instead of a wok, preheating it well helps the gai lan cook quickly. Sauté the stems over medium-high heat for about 1 minute, until bright green but still crisp.
- Add the garlic and leaves: Stir the grated garlic into the stems for 10–15 seconds. Add the leaves and quickly toss everything from the bottom up for 30 seconds.
- Cover and finish: Reduce the heat to medium and cover the pan for 1 to 1½ minutes. The trapped steam helps the stems cook through and softens the leaves. Season with salt, then finish with toasted sesame oil and optional light soy sauce.
Tip
Why add the garlic later? Grated garlic gives the dish a stronger garlic flavor, but it can burn quickly. Adding it after the stems have cooked for a minute makes this method more beginner-friendly. If using sliced garlic instead, sauté it briefly in the oil first, then add the Chinese broccoli. Watch the heat closely so the garlic does not burn.
Optional rice wine: At home, I sometimes add a splash of Taiwanese mijiu or Shaoxing wine around the hot pan after adding the leaves. Toss briefly, then cover the pan. It adds extra aroma, but the dish is still flavorful without it.
Common questions about gai lan
No. Broccolini is a hybrid of Chinese broccoli and regular broccoli. It tastes milder and less bitter than gai lan, but it is the closest substitute and works well in this recipe.
No. This garlic gai lan recipe is made without oyster sauce. It uses salt, toasted sesame oil, and optional light soy sauce for a lighter, garlicky flavor. For a different version, try my [Chinese broccoli with oyster sauce].
Yes, the stems, leaves, and flower buds are all edible. Small, closed buds are tender. Open flowers usually mean the gai lan is more mature, so the stems may be tougher and more fibrous.
Chinese Broccoli Stir-Fry Recipe with Garlic Sauce
Video
Ingredients
- 1.5 lbs Chinese broccoli about 6-8 tightly packed cups (alt. Broccolini, see notes)
- 2 tsp grated garlic cloves
- 2 tbsp avocado oil
- ½ tsp coarse salt divided
- 1 tsp toasted sesame oil for garnish
- 1 tsp light soy sauce or 1 tbsp coconut aminos (optional; taste and adjust)
Instructions
- Trim the Chinese broccoli: Trim away the dry ends, about ¼ inch depending on freshness. If using tender Chinese broccoli tips, trimming the ends is enough. For regular Chinese broccoli with thick stems, use a small knife to trim away the tough outer layer from the lower stems.
- Separate the stems and leaves: Cut to separate the stems from the leafy parts. Slice the stems at a 45-degree angle into 2 to 2¼-inch pieces so they cook faster. Cut long leafy sections crosswise in half.
- Rinse and drain: Keep the stems in one pile and the leaves in another. Rinse them separately, drain well, and shake off the excess water.
- Prepare the garlic: Grate the garlic and set it aside in a small bowl.
- Cook the stems: Preheat a large sauté pan over medium heat until it feels quite warm when you hold your palm 2–3 inches above the surface. Add the oil and swirl it around the pan. Add the broccoli stems and increase the heat to medium-high. Sauté until bright green but still crisp, about 1 minute. Season with ¼ teaspoon salt.
- Add the garlic: Add the grated garlic. Use a wooden spoon to break it up and spread it evenly over the stems. Stir and toss quickly for 10–15 seconds.
- Add the leaves: Add the leafy parts. Stir-fry for 30 seconds, quickly tossing and scooping the ingredients from the bottom up. Cover the pan and reduce the heat to medium. Cook for about 1 to 1.5 minutes, or until the leaves turn dark green. The moisture clinging to the rinsed greens will create enough steam; no extra water is needed.
- Finish cooking: Season with the remaining ¼ teaspoon salt and give everything another quick toss. Turn off the heat.
- Season and serve: Transfer the Chinese broccoli to a large serving plate and drizzle with toasted sesame oil. Taste first, then decide if you would like to add the light soy sauce or coconut aminos. Serve warm.
Notes
- Substituting other vegetables: You can substitute broccolini for Chinese broccoli. The same garlic, salt, sesame oil, and soy sauce seasonings also work well with yu choy, spinach, broccoli, and other Asian vegetable stir-fries. Adjust the cooking time based on the vegetable.
- Blanch-first method for a milder flavor and softer texture:
- Blanch: Blanch the stems for 1 minute. Add the leaves for the final 10–15 seconds. Transfer to cold water, drain well, and gently squeeze excess water from the leaves.
- Sauté: Stir the garlic in hot oil for 5 seconds. Add all the Chinese broccoli, season with the full ½ teaspoon salt, and sauté for 1 to 1½ minutes. Finish with sesame oil and optional light soy sauce or coconut aminos.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
More Chinese broccoli recipes
- For a classic blanched version, try my Chinese broccoli with oyster sauce. The gai lan is tender and finished with a savory vegetarian oyster sauce.
- Turn it into a complete meal with beef and Chinese broccoli, made with tender beef and crisp gai lan in a savory stir-fry sauce.
Made a dish and loved it? Please rate the recipe and leave a comment in the section below! It helps my blog grow organically, allowing me to continue sharing free and awesome content with you. Thank you!
Soooo good and super easy to make! The grated garlic makes a HUGE difference in the flavor! Highly recommend!
Thanks so much, Melissa!
Was lucky to find fresh gai Lan and this recipe made it so yummy and easy to prepare!! I added a little red pepper to give it some kick. Sooo good!
We hope that this stir fry recipe will inspire you to prepare more Chinese dish with broccoli. Do not be afraid of trying new things. Broccoli stir fry with garlic sauce is a great and healthy dish. Give it a go and enjoy the taste!
Once you cook this dish, you will find that it is easy to make, yet very tasty. The texture of the french beans and the crunchiness of the bamboo shoots are a wonderful complement to the soft Chinese broccoli. This recipe serves 4 to 6 people.
EASYYYYYYY and delishhhhh side dish. HIghly recommend!
Thank you!
Finally got myself in gear and tried this recipe out today. I live in Panama and Chinese Broccoli is super easy to find but I didn’t really know how to cook it. Thank you, thank you, thank you for this super simple, easy and CLEAN recipe! It was so delish, I couldn’t stop eating it!! This will definitely be on repeat from now on!
Fantastic. Thank you so much for sharing!
Good
Excellent!! Perfect, simple recipe. Made it and didn’t have to blanche the veggies since they were not bitter, even raw. Entire family thoroughly enjoyed and and will definitely make again. Thank you for the recipe 🙂
So easy and flavorful! I made it with broccolini and plan to keep it on rotation in my house now. Everyone loved it. A must try for anyone wanting quick weeknight meals or to impress guests.
Absolutely LOVE this recipe! We got a bag of Chinese broccoli the other day and found this recipe online. I followed the instructions and it was easy and delicious! My husband and I devoured the whole entire plate of veggies. Healthy and delicious!
So happy to hear! Lovely!