Sauteed Chinese Broccoli is a mainstay in our kitchen. It goes with just about everything as a side dish!
To cook it, we use a Cantonese method perfected over the years from watching my parents cook at home and in the family Chinese restaurant.
This version uses clear rice wine, plenty of ginger and garlic, and high heat to build wok hei flavor and amplify the natural flavor of the greens.
About Chinese Broccoli
Chinese broccoli (芥蓝 – gai lan in Cantonese or jiè lán in Mandarin) is one of the healthiest Chinese leafy greens out there. It’s a cruciferous vegetable, rich in nutrients.
You can find this vegetable with thicker, mature stems as well as younger, more tender stems. Which you use is a matter of personal preference. Just be sure they are bright green and fresh.
For more information on buying and preparing this tasty vegetable, see our complete article on Chinese Broccoli from our Ingredients Glossary.
Make Sure to Thoroughly Clean Leafy Vegetables
I have to mention that washing Chinese leafy green vegetables is a must. They can often be sandy, and like any other vegetables, may be grown with pesticides. Judy always reminds me to triple wash any leafy greens every time I’m making a stir-fry like this.
It might seem excessive, but washing off any residual pesticides and loose dirt or sand just makes good sense and makes for a better eating experience.
You can see more tips and details on our triple wash process on our Chinese leafy greens page.
Is a wok required for stir-frying Chinese vegetables?
A question we frequently get from our readers is if a wok is required. While we provide wok cooking directions, you can use a shallow skillet, cast iron pan, or frying pan for any leafy green vegetables.
One trick to build wok hei in a regular skillet is to get it very hot (this isn’t the time for nonstick pans, which have temperature limits).
If you have a gas burner, tossing the vegetables and shaking them in the pan will help kick up small flecks of grease and wine over the flame, helping to get that coveted wok hei flavor. Just be careful not to let any wine flame up too high, which can be dangerous!
How to Stir-fry Chinese Broccoli: Recipe Instructions
1 tablespoon clear rice wine (can also use Shaoxing wine, though clear rice wine yields a cleaner, milder flavor)
First, prepare the Chinese broccoli. Wash them thoroughly in a big bowl of water, agitating the water and rubbing the leaves to loosen any dirt. Then soak for about 5-10 minutes to allow the dirt/sand to settle at the bottom of the bowl. Repeat twice, for a total of three washings.
Trim away any tough ends. Larger, thicker gai lan stems can get tough at the bottom of the stalk. Trim a ¼-inch off the ends. Then use a paring knife or peeler to remove the outer layer of the bottom stem (which can be too fibrous to eat), similar to what you would do with asparagus.
Then cut the stalks into 2 to 2 1/2 inch pieces on a diagonal.
If desired, mix the salt, sugar, white pepper, and msg (if using), so you can add them to the vegetables all at once.
(When you’re stir frying, you want everything close at hand so you can focus on building wok hei.)
Now you’re ready to cook.
First, heat your wok over medium-high until it’s just smoking. Spread the oil around the perimeter of the wok. Then add the ginger slices. Cook for 10-15 seconds, or until they’re fragrant and just starting to caramelize (this will happen very quickly if your heat is high enough).
Add the garlic…
Followed immediately by the Chinese broccoli.
Using a scooping motion, stir-fry with your wok spatula for 10 seconds to coat everything in the oil and evenly distribute the ginger and garlic.
Increase the heat to high. Add the clear rice wine around the perimeter of the wok.
Push all of the Chinese broccoli into the middle of the wok in a small pile.
Cover the wok for 1 minute. Steam will cook the vegetables, and the sides of your wok should superheat.
Remove the wok lid.
Gripping the wok by the handle, use your spatula to drag the Chinese broccoli around the sides of the wok. This will create a searing, wok hei effect.
Next, add the salt, sugar, white pepper and msg (if using).
Stir-fry for another 30 seconds, or until the gai lan has reached the desired tenderness. At this point, if the vegetables look too dry, add a splash of hot water or chicken stock.
Serve this as a side dish. Sometimes after a big weekend of indulging in rich foods, I like having this stir-fried Chinese broccoli alone with a plain bowl of rice!
Chinese Broccoli Stir-fry
Ingredients
- 1 pound Chinese broccoli (washed thoroughly, ends trimmed and cut at an angle into 2- to 2½-inch pieces)
- 1/2 teaspoon salt
- 1/4 teaspoon sugar
- 1/8 teaspoon ground white pepper
- 1/8 teaspoon MSG or mushroom powder (optional)
- 2 tablespoons oil (any neutral flavored oil, such as vegetable or canola oil)
- 7 slices fresh ginger (thin slices)
- 4 cloves garlic (sliced)
- 1 tablespoon clear rice wine (can also use Shaoxing wine, though clear rice wine yields a cleaner, milder flavor)
Instructions
- First, prepare the Chinese broccoli. Wash them thoroughly in a big bowl of water, agitating the water and rubbing the leaves to loosen any dirt. Then allow them to soak for about 5-10 minutes to allow the dirt/sand to settle at the bottom of the bowl. Repeat twice, for a total of three washings.
- Trim away any tough ends. Larger, thicker gai lan stems can get tough at the bottom of the stalk, so trim a ¼-inch off the ends, and use a paring knife or peeler to remove the outer layer of the bottom stem (which can be too fibrous to eat), similar to what you would do with asparagus. Then slice on a diagonal into 2 to 2 ½ inch pieces.
- If desired, mix the salt, sugar, white pepper, and msg (if using), so you can add them to the vegetables all at once. When you’re stir-frying, you want everything close at hand so you can focus on building wok hei.
- Heat your wok over medium-high until it’s just smoking. Spread the oil around the perimeter of the wok. Add the ginger slices, and cook for 10-15 seconds, or until they’re fragrant and just starting to caramelize (this will happen very quickly if your heat is high enough).
- Add the garlic, followed immediately by the Chinese broccoli. Using a scooping motion, stir-fry with your wok spatula for 10 seconds to coat everything in the oil and evenly distribute the ginger and garlic.
- Increase the heat to high. Add the clear rice wine around the perimeter of the wok.
- Push all of the Chinese broccoli into the middle of the wok in a small pile. Cover the wok for 1 minute. Steam will cook the vegetables, and the sides of your wok should superheat.
- Remove the wok lid. Gripping the wok by the handle, use your spatula to drag the Chinese broccoli around the sides of the wok. This will create a searing, wok hei effect. Next add the salt, sugar, white pepper and msg (if using).
- Stir-fry for another 30 seconds, or until the gai lan has reached the desired tenderness. If the vegetables look too dry at this point, add a splash of hot water or chicken stock. Serve.
I followed this method using pea tendrils and they were super tasty! Thanks…
Hi Lee, yes, the same cooking steps used for this stir-fried Chinese broccoli work nicely for other veggies as you have found out ;-)
I made this yesterday, along with Roasted Chicken with Sticky Rice. 99 Ranch had the Gai lan in 1 lb. packages. Prepping the ingredients took a lot longer than the stir-frying. It cooked up in no time. So easy to make!! We’ve found a new vegetable to enjoy with just about anything. Thanks!!
Hi Carl, love it! Chinese broccoli is so delicious and you’re right, it goes with just about anything!
In Chicago there are three Chinese neighborhoods, one in the North side and two in the Southside, I used to live close to the North side one, the best Chinese restaurant is the Sun Wah located in Broadway and Argyle…on Broadway. This place has the cream of the Chinese chefs. I did notice…when there are not too many customers because the lunch time had gone, in a big round table gather many employees to clean the Gai Lan, they get rid of the Gai Lan flowers, I did ask to the owner who is a big chef, what is the reason they get rid of the Gai Lan flowers, he told me: because in the flowers there is a big concentration of insecticides. So I decided to write you because I see that you put the flowers in your foo food…not a good thing indeed.
Hi Sergio, thanks for sharing as I did not know that vegetable flowers retain more insecticides. We do sometimes have flowers or buds and do leave them in the dish. All the more reason to grow your own if you can!
Delicious! Made just like my folks used to.
best way to prepare that i’ve found. i buy mui gai lan and don’t have to do all those rinses ;)
Hi arlene glad you enjoy it – gai lan quality definitely varies and sometimes requires less rinsing but for us, washing thoroughly really has become a habit ;-),
YOU SHOULD!!! just read my comment…
Hi Bill (and family). I’m planning to make your Char Siu next weekend, and serve it with white rice and this Chinese Broccoli. I’m wondering what the MSG changes in the flavor or texture. Looking forward to a wonderful dinner. Love your recipes.
Hi Rosanne, the best way I can describe it is that it really adds flavor and is simple to add 1/4 teaspoon in any stir-fried dish!
We just made this last night as a side to the 20-minute congee along with other fixings (boiled egg, fried lup cheong, fried scallions, coriander, deep fried shallots, etc). Gai lan cooked this way is so delicious.
Hi Avlova, I agree and like your meal plan
I tried this dish many times but I just can’t get the crispy texture though the taste is good.
Hi Teng, a hot wok and a generous amount of oil and you’ll get a nice crunch!
Never cook it for more than thee minutes