Garlic Chinese Broccoli
Ingredients
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- 1 1/2 pounds Chinese broccoli (gai lan) – trimmed, large stems halved lengthwise
- 1 tbsp kosher salt
- 2 tbsp neutral oil
- 6 cloves garlic – finely chopped
- 1 tbsp light soy sauce
- 1 tbsp Shaoxing wine
- 1/2 tsp granulated sugar
- 1/4 tsp white pepper – ground
- 1/2 tsp toasted sesame oil
Instructions
1. Wash and trim the Chinese broccoli, halving any thick stems lengthwise so pieces are similar in size.
2. Bring a large pot of water to a boil and add the kosher salt. Blanch the Chinese broccoli until bright green and crisp-tender, 1.5–2 minutes. Drain well and let excess moisture steam off.
3. Heat a wok or large skillet over high heat until very hot. Add the neutral oil, then the garlic, and stir-fry until fragrant but not browned, 10–15 seconds.
4. Add the blanched Chinese broccoli and stir-fry to coat in the garlicky oil, 1–2 minutes.
5. Push the greens to the sides, pour the Shaoxing wine around the edge to deglaze, then add the light soy sauce and granulated sugar. Toss and stir-fry until the liquid mostly evaporates and the greens are tender-crisp, 30–60 seconds.
6. Sprinkle with white pepper and drizzle with toasted sesame oil. Toss once more, transfer to a warm platter, and serve immediately.
Garlic Chinese Broccoli, often made with gai lan, is a quick, vivid stir-fry that balances gentle bitterness with savory aromatics. The greens are blanched for a tender bite and then tossed hot with garlic so they stay crisp yet glossy. Light seasoning keeps the vegetable flavor forward, making it a refreshing, clean-tasting side alongside richer mains.
This preparation is closely tied to Cantonese kitchens and dim sum halls, where simply dressed seasonal greens are a hallmark of the cuisine. Chinese broccoli has been favored for its thick stems and leafy tops, which take well to high-heat cooking. Over time, the dish has appeared both as a pure garlic stir-fry and as blanched greens served with a sauce, reflecting regional preferences while keeping the vegetable center stage.