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!
Course Side Dish
Cuisine Asian, Chinese
Keyword broccoli chinese, chinese broccoli, Chinese broccoli garlic sauce, Chinese Broccoli Recipe, Chinese Broccoli Stir Fry with Garlic Sauce, Easy Chinese Broccoli Stir Fry, Gai lan, Gai Lan Recipe, Kai Lan Recipe
Prep Time 10minutes
Cook Time 10minutes
Total Time 20minutes
3 to 4lbsChinese broccoliabout 6-8 tightly packed cups (alt. Broccolini, see notes)
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.
What's a good substitute for Chinese Broccoli:
You can substitute broccolini for Chinese broccoli.
How to remove the bitter taste from 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.
Using soy sauce or Tamari?
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.
What about rice wine?
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.
The nutritional label is for 1 serving, calculated out of 3 lbs vegetable total and divided by 6.