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Chinese Broccoli (Gai Lan) Two Ways
5 from 20 votes

Chinese Broccoli (Gai Lan) Two Ways

Chinese Broccoli (Gai Lan) is prepared two ways here: blanched with a thickened oyster sauce glaze and stir-fried with garlic and ginger. The blanched version emphasizes a bright, crunchy texture topped with a savory, slightly sweet sauce. The stir-fried method yields a fragrant, lightly seasoned vegetable featuring Shaoxing rice wine and gentle seasoning that enhances the natural flavor of the greens.

Prep Time
8 mins
Cook Time
3 mins
Total Time
11 mins
Servings: 2 servings
Course: Side Dish
Cuisine: Chinese

Ingredients

For the blanched version
  • 250 g Chinese broccoli about 9oz (weight after trimming, Gai Lan
  • 1 teaspoon salt
  • 2 teaspoon neutral cooking oil divided
  • 2 cloves garlic sliced
  • 1½ tablespoon oyster sauce see note 1 & 2
  • ½ teaspoon dark soy sauce see note 2
  • ½ teaspoon sugar
  • ½ teaspoon cornstarch
  • 3 tablespoon water
For the stir-fried version
  • 250 g Chinese broccoli about 9oz (weight after trimming, Gai Lan
  • 1 tablespoon neutral cooking oil see note 3
  • 1 teaspoon ginger minced
  • 1 teaspoon garlic minced
  • 1 teaspoon Shaoxing rice wine
  • ½ teaspoon sugar
  • ¼ teaspoon salt

Instructions

For the blanched version
    Cup of Yum
  1. Wash Chinese broccoli thoroughly. Trim off the hard ends of the stems, then peel their skin. Discard any yellowish leaves.
  2. Pour plenty of water into a pot/wok. Add salt and 1 teaspoon of oil. Bring it to a full boil. Put in the Chinese broccoli. Press down to fully immerse. Cover with a lid. Leave to blanch for 1 minute or so until the stem part is cooked but remains crunchy.
  3. While waiting for the vegetable to cook, prepare the sauce. Start by sizzling garlic in the remaining 1 teaspoon of oil. Pour in the mixture of oyster sauce, dark soy sauce, sugar, cornstarch and water. Simmer over low heat until the desired consistency appears (thick but still runny).
  4. On a plate, line and lay up the cooked Chinese Broccoli neatly (just like what dim sum restaurants do). Pour the sauce over and serve immediately with steamed rice, along with other savoury dishes.
For the stir-fried version
  1. Wash Chinese broccoli thoroughly. Trim off the hard ends of the stems. Discard any yellowish leaves. Slice diagonally into small pieces.
  2. Warm up the wok over medium-high heat until smoking hot. Pour in oil. Add ginger and garlic to sizzle until fragrant (do not burn).
  3. Put in the Chinese broccoli. Toss well to evenly coat it with the oil. Add Shaoxing rice wine. Cover with a lid immediately and leave to steam for about 1 minute.
  4. Remove the lid. Season with salt and sugar. Toss and stir for a further 30 seconds or so. Taste to check the doneness. The stem part should be cooked but still crunchy to bite.

Notes

  • Substitute vegetarian oyster sauce to make the blanched Chinese broccoli vegan-friendly.
  • Use gluten-free oyster sauce and soy sauce or tamari to accommodate gluten-free diets.
  • Lard or chicken fat can be used instead of neutral oil for a richer stir-fried flavor if desired.