Chinese Broccoli Stir-Fry Recipe with Garlic Sauce (炒芥籣, gluten-free)
Chinese Broccoli (gai lan) stir-fry recipe with garlicky sauce is gluten-free, vegan, low carb. Learn how to make stir-fried Chinese broccoli easy and great tasting!
Servings: 6 people
Ingredients
- 3 to 4 lbs Chinese broccoli about 6-8 tightly packed cups (alt. Broccolini, see notes)
- 2 tbsp avocado oil
- 2 tsp grated garlic cloves
- 1/2 tsp coarse sea salt divided
- 1-2 tsp toasted sesame oil garnish
- 1 tbsp coconut aminos garnish
Instructions
- Cut off the bottom of Chinese broccoli bottom stems (about 1-inch) and discard. Make another cut to separate stems from leafy parts. Slice the stems on diagonal to roughly 2 to 2-½ inch length. Cut the leafy parts in half. Wash and rinse the stems and leafy parts separately. Set them aside to drain in separate bowls.
- In a well heated large skillet (or wok), add 2 tbsp cooking oil. Statue the stems over medium-high heat until they turn bright green color (about 2 minutes). Season with ¼ tsp coarse salt. Add grated garlic and use a wooden spoon to break and coat the garlic over the vegetables.
- Add leafy parts. Quickly toss and scoop the stems and garlic over the leaves. Cover with a lid. Lower the heat to medium. Cook for about 3 minutes until the leaves turn dark green color. Season with ¼ tsp coarse salt. Give a quick toss. Off heat, transfer to a large plate.
- Season with toasted sesame oil and coconut aminos. Serve hot or cold.
Video
Notes
What's a good substitute for Chinese Broccoli:
- You can substitute broccolini for Chinese broccoli.
- Hot water blanch method to remove bitter taste: Chinese broccoli has more bitter flavor than broccolini. If desired, after dice and rinse the vegetable, quickly blanch the stems in hot boiling water for 1 minute and leafy parts for 10-15 seconds then shock the vegetable in cold water to stop cooking. Drain well before sauteing.
- Coconut aminos tastes naturally sweeter and less salty than tamari and soy sauce so it's a great way to not having to use added sugar. If, however, you use soy sauce (or Tamari), start with 1/2 tbsp soy sauce + 1/4 tsp sugar. Combine well and drizzle it on top of the vegetable.
- You can add a small splash of rice wine (michu) or Chinese Shaoxing wine when stir-frying, if you are okay with a bit alcohol. The dish will taste even more authentic.
Nutrition
Serving: 1serving | Calories: 86kcal | Carbohydrates: 4g | Protein: 1g | Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 148mg | Potassium: 236mg | Fiber: 2g | Vitamin A: 1450IU | Vitamin C: 34.3mg | Calcium: 71mg | Iron: 0.5mg