Garlic Ginger Stir-Fried Gai Lan (Chinese Broccoli)

Ingredients

• 1 lb Gai Lan (Chinese broccoli) (washed, stems trimmed, cut into 2‑inch pieces)
• 4 cloves Garlic (sliced thin)
• 1 inch Fresh Ginger (peeled and sliced thin)
• 2 Tbsp Neutral Oil (high smoke‑point oil such as rice bran, canola, or vegetable oil)
• 3 Tbsp Chicken Stock (store‑bought or homemade; can substitute water for a lighter flavor)
• 1 tsp Cornstarch (mixed with equal water to form a slurry)
• 1 tsp Water (for cornstarch slurry)
• 1 tsp Sugar (balances salt and enhances caramelization)
• ½ tsp Salt (pinch; adjust to taste)

Instructions

1. Prepare aromatics and slurry

   Slice the garlic cloves and ginger into thin rounds. In a small bowl, whisk together 1 tsp cornstarch with 1 tsp water to form a smooth slurry; set aside.

   Time: PT3M

2. Heat the wok

   Place the wok over the highest burner setting and let it become smoking hot, about 1–2 minutes.

   Time: PT2M

3. Infuse oil with aromatics

   Add 2 Tbsp neutral oil to the wok, swirl to coat, then immediately add the sliced garlic and ginger. Stir‑fry for 10–15 seconds until fragrant but not browned.

   Time: PT30S

4. Add the greens

   Add the washed gai lan (still slightly damp) to the wok. Toss quickly, folding the leaves so they begin to wilt and the stems soften, about 1–2 minutes.

   Time: PT2M

5. Season

   Sprinkle 1 tsp sugar and a pinch (½ tsp) salt over the greens. Stir to distribute evenly.

   Time: PT30S

6. Add stock and finish with slurry

   Pour 3 Tbsp chicken stock over the greens, then drizzle the cornstarch slurry. Toss quickly for another 30–45 seconds until the sauce coats the vegetables with a glossy sheen.

   Time: PT1M

7. Taste and serve

   Taste for seasoning; add a tiny pinch more salt if needed. Transfer to a serving bowl and serve immediately with rice or noodles.

   Time: PT30S

Nutrition Facts

Calories

80

Protein

3 g

Carbohydrates

8 g

Fat

4 g

Fiber

3 g