5 Amazing Chinese Broccoli Gailan Recipes You Must Try (Ready in 10 Minutes)

Ingredients

• 300 g Chinese Broccoli (Gailan) (Separate stems and leaves; slice stems at a diagonal for larger surface area)
• 1.5 Tbsp Oyster Sauce (Premium brand for richer flavor)
• 2 tsp Soy Sauce (Light soy sauce)
• 1 tsp Granulated Sugar (Balances the bitterness of the stems)
• ¼ tsp Ground Black Pepper (Coarsely ground for texture)
• 1 Tbsp Water
• ½ tsp Cornstarch (Creates a glossy thickened sauce)
• 2 cloves Garlic (Roughly chopped; not minced to avoid burning)
• 1 Tbsp Cooking Oil (Neutral oil such as vegetable or canola)

Instructions

1. Prepare the vegetables

   Rinse the gailan under cold water. Separate the stems from the leaves. Slice the stems diagonally into bite‑size pieces and roughly chop the leaves.

   Time: PT4M

2. Make the stir‑fry sauce

   In a mixing bowl combine 1.5 Tbsp oyster sauce, 2 tsp soy sauce, 1 tsp sugar, ¼ tsp ground black pepper, 1 Tbsp water, and ½ tsp cornstarch. Stir until the cornstarch is fully dissolved.

   Time: PT2M

3. Pre‑heat the wok

   Place the wok over medium heat and let it warm for about 20 seconds. Add a drizzle of oil and swirl to coat the surface.

   Time: PT30S

4. Stir‑fry the stems

   Add the sliced stems to the wok. Stir‑fry for 2–3 minutes until they begin to soften but still retain a slight crunch.

   Time: PT3M

5. Add garlic

   Add the roughly chopped garlic to the wok and stir for about 30 seconds, just until fragrant. Be careful not to let it burn.

   Time: PT30S

6. Finish with leaves and sauce

   Add the chopped leaves, then pour the prepared sauce over the vegetables. Stir‑fry for another 1 minute until the leaves wilt and the sauce thickens, coating the stems.

   Time: PT1M

7. Serve

   Transfer the stir‑fried gailan to a serving plate. Serve immediately as a side dish with rice or noodles.

   Time: PT30S

Nutrition Facts

Calories

85

Protein

3 g

Carbohydrates

10 g

Fat

4 g

Fiber

3 g