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Gai Lan Recipe

Gai Lan Recipe

A simple, cozy, and super flavorful Chinese broccoli dish tossed in a sweet–savory sauce. I love making this on busy days because it takes almost no time and tastes just like something you’d find at a dim sum table. Tender stems, wilted greens, and a glossy sauce—so good.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 People
Course: Dinner, Lunch, Side Dish
Cuisine: Chinese
Calories: 120
Ingredients Equipment Method Notes

Ingredients
  

  • Tsbp Gai lan Chinese broccoli
  • Tbsp Hoisin sauce Adds sweetness
  • Tbsp Oyster sauce Classic flavor
  • Tbsp Soy sauce Light or regular
  • Tsp Shaoxing wine Optional
  • Tsp Sesame oil For finishing
  • Clove Garlic Thinly sliced
  • Tbsp Vegetable oil For cooking
  • Water For boiling

Equipment

  • 1 Large pot For blanching the gai lan
  • 1 Wok or skillet For stir-fry version
  • 1 Knife To trim and slice stems
  • 1 Cutting board Prep work
  • 1 Mixing bowl For the sauce
  • 1 Serving plate For plating

Method
 

Instruction 1:
  1. Wash the gai lan thoroughly. Trim about ½ inch from the bottom of the stems and peel any thick, fibrous pieces if needed.
Instruction 2:
  1. Slice thicker stems in half lengthwise so everything cooks evenly. Keep leaves attached until cooking.
Instruction 3:
  1. Mix hoisin sauce, oyster sauce, soy sauce, Shaoxing wine, and sesame oil in a small bowl. Set aside.
Instruction 4:
  1. Bring a large pot of water to a boil and add 1 teaspoon vegetable oil. Add the gai lan and blanch for 3–5 minutes, flipping once.
Instruction 5:
  1. Drain and transfer to a serving plate. Drizzle the sauce mixture over the warm vegetables.
Instruction 6:
  1. (Optional) Fry sliced garlic in a little oil until golden and sprinkle on top.
  2. Stir-Fry Version (Alternative):
Instruction 7:
  1. Heat oil in a wok on medium-low. Add sliced garlic and cook until fragrant.
Instruction 8:
  1. Add stems first and stir for 1 minute, then add leaves.
Instruction 9:
  1. Pour in the sauce mixture, turn heat to high, and stir-fry 2–3 minutes until leaves are wilted but not mushy.

Notes

If you can’t find gai lan, broccolini works really well. For a vegetarian version, use mushroom-based “vegetarian oyster sauce.” Avoid overcooking the leaves—they turn chewy quickly. I love serving this with hot rice because the sauce soaks in beautifully.