gai lan

Chinese Broccoli (Gai La) with Oyster Sauce is a common dish that you’ll find in a lot of Chinese homes or restaurants. If you’ve ever been to a dim sum place, this is often one of the only the healthy green vegetable dishes that comes around on the carts.

Chinese Broccoli (Gai Lan) with Oyster Sauce

broccoli

vegetable oil

oyster sauce

Boil 2 quarts of water in your wok or a large pot and add the oil directly to the water.

When the water reaches a good raging boil, place the stalks in the water carefully so as not to splash. Depending on how much you have, you may want to work in two batches.

Use tongs or a pair of chopsticks to submerge the veggies completely and cook for a couple minutes, until tender but still a bit crunchy. If you like the veggies soft, leave them in a bit longer.

Use a pair of tongs or chopsticks to take the veggies out of the water. Carefully shake off excess liquid and arrange the Chinese broccoli on a plate. Once they are all on the plate, you can drain any excess water that may have pooled on the plate.

Drizzle a couple tablespoons oyster sauce evenly over the veggies and serve!

Easy Chinese Broccoli stir fry (gai lan) with garlicky sauce is Vegan, Paleo, Whole30, Keto, and low carb. A great way to add dark leafy greens to your meal.

Easy Chinese Broccoli Stir-Fry with Garlic Sauce

tbsp cooking fat (, avocado oil

tsp grated garlic cloves

¼ + ¼ tsp coarse salt

sesame oil (, garnish)

tbsp coconut aminos (, garnish)

Prep

Cut off the Chinese broccoli bottom stems (about 1-inch) away and discard. Make another cut to separate stems from leafy parts. The stem parts should be roughly about 2 to 2-½ inch length. Slice the stems in diagonal shape. If desired, cut the leafy parts in half or leave them as a whole. Wash and rinse the stems and leafy parts separately. Set them aside to drain in separate bowls.

Saute

In a well heated large skillet (or wok), add 2 tbsp cooking fat. Statue the stems over medium-high heat until they turn bright green color (about 2 minutes). Season with ¼ tsp coarse salt. Add grated garlic and use a wooden spoon to break and coat the garlic over the vegetables.

Add leafy parts. Quickly toss and scoop the stems and garlic over the leaves. Cover with a lid. Lower the heat to medium. Cook for about 3 minutes until the leaves turn dark green color. Season with ¼ tsp coarse salt. Give a quick toss. Off heat, transfer to a large plate.

Season

Season with toasted sesame oil and coconut aminos. Serve hot or cold.

Easy Chinese Broccoli Stir Fry with Garlic Sauce | Healthy Vegetable Recipe// Love Chinese Broccoli Stir Fry (AKA Kai lan or Gai lan) with Garlic Sauce? This video will show you the simplest (and healthiest) way to make a vegan friendly Easy Chinese Broccoli Stir Fry. 

If you want to add more dark leafy green recipes to your meal or love simple stir fry broccoli vegetable recipes, check out this healthy vegetable recipe with garlicky delicious sauce! You can use the same seasonings and cooking methods for any stir-fry vegetables. They are perfect for weeknight meal, healthy side dish, or meal prep! 

Download the full recipe: https://iheartumami.com/easy-chinese-broccoli-stir-fry/

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https://youtu.be/I4NO0fqzN3s

Prepare the broccoli (gai lan):

Saute the stems:

Saute the leafy parts and add seasoning:

Garnish and Enjoy!

Easy Chinese Broccoli Stir Fry with Garlic Sauce | Healthy Vegetable Recipe

Cooked with bright crunchy greens, these noodles are a classic street food in Thailand. Lemon and sweet soy create a tasty sauce for wok-tossed low-fat pad see ew..

Chicken pad see ew

rice stick noodles

gai lan (Chinese broccoli), ends trimmed, washed

Olive oil spray

chicken breast fillets, thinly sliced

brown onion, halved,

garlic cloves, crushed

broccoli,

water

tbsp kecap manis (Indonesian sweet soy)

lemon juice

(1 cup) bean sprouts,

Thai basil leaves

Lemon

Char siu – Chinese-style barbecue sauce - gives authentic flavour to this chicken.

Honey chicken with stir-fried greens

milliliters (1/4 cup) char siu sauce

tbsp honey

tbsp kecap manis

brown sugar

tsp sesame oil

garlic clove, crushed

1kg small Lilydale Free Range Chicken Thigh, fat trimmed

gai lan (Chinese broccoli), trimmed, cut into thirds crossways

white rice,

coriander

Baste succulent lamb in an Asian-style marinade then serve with fresh fried rice for a clever family meal.

Asian-style lamb on sesame fried rice

(80 milliliters) kecap manis (Indonesian sweet soy

five spice powder

garlic cloves, finely chopped

ginger

lamb backstraps

peanut oil

red onion,

(200 grams) jasmine rice, cooked to packet instructions, cooled (or 3 cups leftover cooked rice)

sesame seeds, toasted

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5981818033001&=domain=del

5348771529001-5981818033001

Spring greens gain added oomph from an east-west dressing and spicy kimchi (Korean fermented cabbage).

East-meets-west greens with kimchi

gai laan

small green beans,

asparagus, trimmed

frozen peas, thawed

(25 grams) kimchi, thinly sliced (available from Asian grocers)

extra virgin olive oil

rice vinegar

soy sauce

caster sugar

sesame oil

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5981852842001&=domain=del

5348771529001-5981852842001

Make a midweek meal that's quick, simple and good for you. The tofu and pak choi are richly flavoured with a soy dressing and served on a bed of rice

Tofu with chilli & greens

block of silken tofu

Chinese rice wine

tbsp oil

spring onions

chilli flakes

wholegrain rice

Put the greens in the base of a shallow bowl that will fit into a large steamer. (Alternatively, use a lidded wok : fill the base of the wok with water and put a heatproof trivet on the bottom to stand the bowl on so it’s above the water line). Place the tofu on top of the greens and thickly slice. Mix the rice wine, soy sauce and sugar with 2 tbsp water and pour over the tofu. Cover and steam for 5 mins or until the tofu is hot.

Heat the oil in a small pan, add the spring onion and ginger, sizzle for a min, then add the chilli flakes and a splash of sesame oil. When hot, pour carefully over the tofu. Serve with rice.

Make the most of Asian greens in this speedy stir-fry.

Stir-fried Asian greens

choy sum

ginger, peeled, grated

red chilli, deseeded, finely chopped

76.25 gm oyster sauce

peanuts

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5576687961001&=domain=taste

5348771529001-5576687961001

Top 8 gai lan recipes from across the web

The most viewed gai lan recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Chinese Broccoli (Gai Lan) with Oys...

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Chicken pad see ew

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Asian-style lamb on sesame fried ri...

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Tofu with chilli & greens

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Top 8 gai lan recipes from across the web

The most viewed gai lan recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Chinese Broccoli (Gai Lan) with Oys...

Easy Chinese Broccoli Stir-Fry with...

Chicken pad see ew

Honey chicken with stir-fried green...

Asian-style lamb on sesame fried ri...

East-meets-west greens with kimchi

Tofu with chilli & greens

Stir-fried Asian greens

The most viewed gai lan recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine