Description
A quick and flavorful stir-fry featuring gai lan (Chinese broccoli) cooked with garlic and a savory oyster sauce blend. This simple Chinese vegetable dish highlights the tender stems and leafy greens of gai lan cooked to perfection with aromatic garlic and a hint of spice, served best with fragrant jasmine rice.
Ingredients
Vegetables
- 300 g gai lan (Chinese broccoli), preferably smaller stems
- 6-7 cloves garlic
- Optional: 1-2 Thai chilies (if you want it spicy)
Sauce
- 1½ Tbsp oyster sauce
- ½ Tbsp soy sauce
- 1 Tbsp water
- ½ tsp sugar
- ¼ tsp ground white or black pepper (or to taste)
Others
- Oil for frying (about 1-2 Tbsp, as needed)
- Jasmine rice for serving
Instructions
- Prepare Gai Lan: Cut thick gai lan stems on a sharp bias into thin slices. Thinner stems can be chopped into 2-inch pieces. Separate the stems from the leaves and cut the leaves into bite-sized chunks.
- Prepare Garlic and Chilies: Pound garlic cloves until shredded or smash with the side of a knife and roughly chop. If using Thai chilies, pound or roughly chop them together with the garlic.
- Mix Sauce: In a small bowl, combine oyster sauce, soy sauce, sugar, and water. Stir until the sugar dissolves completely.
- Fry Garlic: Heat a wok over medium-low heat and add a little oil. Fry the garlic (and chilies, if used) for about a minute until light golden and fragrant. Use moderate heat to soften the garlic and infuse the oil without burning.
- Cook Gai Lan Stems: Add the gai lan stems to the wok, increase heat to medium, and cook for 30 to 45 seconds until just starting to soften.
- Add Leaves and Sauce: Turn heat to high and immediately add the gai lan leaves, prepared sauce, and pepper. Stir-fry quickly for 30 to 45 seconds until leaves wilt but are not overcooked. Remove from heat immediately to avoid wilting or chewy leaves.
- Serve: Serve the stir-fried gai lan immediately alongside jasmine rice. Enjoy this savory, aromatic vegetable dish hot.
Notes
- Use smaller gai lan stems for a more tender texture; thicker stems can be sliced thinner for even cooking.
- Adjust the amount of Thai chilies according to your preferred spice level or omit for a mild version.
- Do not overcook gai lan leaves as they become chewy and lose vibrant color; residual heat will continue to soften them after removing from heat.
- This recipe pairs perfectly with steamed jasmine rice to soak up the savory sauce.
- Use white or black pepper according to taste preference; white pepper is more traditional in Chinese cooking.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Stir-frying
- Cuisine: Chinese
