Easy Stir-Fried Chinese Broccoli (Gai Lan) Recipe
Chinese broccoli, also known as Gai Lan (Kai Lan) or Chinese kale is one of the most favorite vegetable in Cantonese cuisine. This leafy green has thick stem and glossy leaves with some tiny flower similar to broccoli. Gai lan and broccoli share resemblance in texture and flavor but little bit bitter in taste. This green mostly served in stir-fry dishes or blanched and served with oyster sauce.
Here is easy stir-fried gai lan recipe. I use little bit of pork belly to give the Chinese broccoli nice porky flavor. This is a wonderful vegetable dish with nice ginger and garlicky aroma. Simple, easy but delicious. Gai lan is also a popular dim sum food.
Gai lan is available in Asian grocery. When choosing this broccoli, choose stalks with dark green leaves with some buds. If the stalks is too big and tough, you need to peel the glossy skin then cut the stalks to your desired length. You will need to separate the stalks from the leaves since the stalks will need longer time to cook.
What You Need
Serves 2 - 4
10 stalks gai lan
1 tsp sugar
2 tbsp Chinese rice wine
1/4 tsp salt
4 slices ginger
2 garlic cloves, minced
1 tbsp cooking oil
1 tbsp soy sauce
2 oz pork belly
How to Fix
- Wash and rinse gai lan under cold running water. Throw dried, wilted and yellowing leaves. Drain and pat dry with paper towels. Cut 1/4 inch from the bottom of the stalks. If the gai lan's diameter is too big or more than 1/2-inch then cut them in half lengthwise. Cut the stalks into 2-inch-long pieces. Cut the leaves to separate from stalks. Pile the leaves separate from the stalks. Stalks are needing more cooking time than the leaves.
- Prepare the pork belly. Slice it into thin slices (about 1/4-inch thick).
- Combine rice wine and soy sauce in a bowl.
- Preheat wok over high heat. Then coat the wok with cooking oil. When hot, throw garlic and ginger. Stir-fry until this aromatic is fragrant and soft. Then stir in pork belly. Cook for about 1 minute or until the some fat is released.
- Throw in gai lan stalks and continue to cook about 2 minutes until they are bright green. Then toss in the leaves. Cook about 1 minute or until the leaves are limp.
- Pour the rice wine mixture into the wok. Sprinkle on salt and sugar.
- Quickly stir the greens to coat with the sauce and seasoning. Continue to cook just about 30 second or until gailan is tender-crisp.
Chinese Broccoli Stir-Fry with Oyster Sauce
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