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Home / Cuisine / Asian / Stir Fry Gai Lan (Chinese Broccoli)

Stir Fry Gai Lan (Chinese Broccoli)

By: 👩‍🦳 Linda · Published: 🖨 May 15, 2013 · Updated: 💻May 8, 2021 · 🗨 25 Comments

Recipe ▼

Learn the technique to cook tender crisp Stir Fry Gai Lan (Chinese Broccoli) with mushrooms at home. Takes only a few minutes to prepare.

Tender crisp Stir Fry Gai Lan (Chinese Broccoli) with mushrooms.

Gai Lan or Chinese broccoli is my all time favorite Chinese vegetable. Mom cooked it often back when I was growing up in Malaysia as it was and continues to be very easily available there. Most of the time, she would stir fry the Gai Lan with mushrooms and oyster sauce. Sometimes, she would lightly scald the entire stalks in boiling water and tossed them with a garlic soy sauce and oyster sauce dressing like this Gai Lan with Oyster Sauce recipe. Both ways are equally delicious but today, I am going to show you how easily you can prepare this Stir Fry Gai Lan in your own kitchen.

Gai Lan (Chinese Broccoli)

Gai Lan is the Cantonese name for this blue-green leafy vegetable prized for its thick tender stems and flower buds. It belongs to the same species as broccoli, hence its name. Interestingly, according to this source, broccolini is a hybrid between broccoli and Gai Lan. It is no wonder they look similar. Gai Lan may be steamed, lightly boiled, or stir fried. Once cooked and toss with a little oil, it has a nice smooth glossy sheen. The taste is only very slightly bitter yet sweet.

Delicious Stir Fry Gai Lan (Chinese Broccoli) with mushrooms.

Buying and Preparing Gai Lan for Stir Fry

I can never get enough of this vegetable. I buy them whenever I see them. The good thing is that they are pretty easily available and is a mainstay at the Asian markets. Choose a bunch with smaller stalks and brightly colored leaves. The flower buds should be tight and compact. Open flowers mean that they are past due. The stems on these are fibrous and more bitter.

Always wash and drain all leafy vegetables thoroughly before doing a stir fry. Vegetables that are not properly drained will produce a soggy stir fry. Use a salad spinner if necessary. Stems and leafy parts should preferably be separated as stems do take a slightly longer time to cook. Adding the stems to the pan first and frying them for an additional minute or two prevents the leaves (which are added just a little later) from becoming over cooked.

In the recipe below, I used regular fresh mushrooms for convenience. Please use Chinese mushrooms if you prefer. I have also omitted the oyster sauce as I no longer use it in my cooking. The taste of this Stir Fry Gai Lan is much fresher and lighter, yet equally if not more delicious. I hope you will give it a try.

Similar Tools Used in Making This Stir Fry Gai Lan (Chinese Broccoli)

This post contains affiliate links. Please read my disclosure policy here.

Stainless 14-Inch Stir-Fry Pan with Helper Handle and Glass Cover
Asian Kitchen Carbon Steel Wok Stir Fry Pan, 12-inch
Classic Series Carbon Steel Wok, 14-inch
Stainless Steel Professional Wok Turner Spatula

Tender crisp Stir Fry Gai Lan (Chinese Broccoli) with mushrooms.
4.88 from 8 votes

Stir Fry Gai Lan (Chinese Broccoli)

Learn the technique to cook your own tender crisp Stir Fry Gai Lan (Chinese Broccoli) with mushrooms at home. Takes only a few minutes to prepare.
Author : Linda Ooi
Course : Side Dish
Cuisine : Chinese
Keyword : chinese broccoli, gai lan, stir fry gai lan
Print Recipe Pin Recipe Rate this Recipe
Prep Time 15 mins
Cook Time 6 mins
Total Time 21 mins
Servings : 4
Calories : 156kcal

Ingredients
  

  • 1 lb gai lan / Chinese broccoli (450g)
  • 2 tbsp vegetable oil
  • 1½ inch ginger (peeled and cut into thin slices) (45g)
  • 2 cloves garlic (minced)
  • 4 oz mushrooms (optional)
  • 2 tbsp soy sauce
  • 1 tbsp Shao Hsing cooking wine
  • 1 tsp corn starch mixed with 2 tbsp water
  • 1 tsp sesame oil

Instructions
 

  • Wash and drain gailan thoroughly. Trim 1 inch off the end of the stalks. Cut off each leave from the stalk and then cut the leave into 2 or 3 bite size pieces at a diagonal, about 2 to 3 inches in length. Cut the top part of the remaining stalk into bite size pieces as well, leaving the remaining end of 3 to 5 inches. This woody section should be peeled with a paring knife before cutting diagonally into bite size pieces. Stems and leaves should preferably be separated.
  • Heat a wok or large pan. When it is hot, add vegetable oil. Sauté ginger for about 1 minute. Stir in garlic for 30 seconds.
  • Add the gai lan stems and mushrooms (if using). Fry for about 2 minutes.
  • Now, add the gai lan leaves, soy sauce, and Shao Hsing cooking wine. Stir fry for 1 to 2 minutes. gai lan leaves should be wilted but still crunchy.
  • Pour in cornstarch mixture. Stir to combine for another 1 to 2 minutes. Corn starch mixture will thicken.
  • Turn off heat. Drizzle sesame oil over vegetables. Remove and serve immediately.

Nutrition

Calories: 156kcal
Tried this recipe?Mention @RotiNRice or tag #RotiNRice

Tender crisp and delicious Stir Fry Gai Lan (Chinese Broccoli).

NOTE: Video was added to this post on May 7th, 2014.

5.7K shares

Categories: 🗂 Asian, Chinese New Year, Dorm Cooking, Side Dish, Vegetables, Video Recipes Tags: 📋 Chinese, mushrooms

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Comments

  1. Mina Joshi says

    May 16, 2013 at 10:39 am

    This stir fry looks really delicious.

    Reply
    • Biren says

      May 16, 2013 at 5:22 pm

      Thanks Mina!

      Reply
  2. Ramona says

    May 17, 2013 at 8:44 am

    Fantastic looking veggie stir fry. 🙂

    Reply
  3. Jeannie says

    May 21, 2013 at 1:06 am

    Looks delicious, my mom love to put soya sauce into her dishes too, she claimed it gives the dishes more flavor, but I love to add a dash of oyster sauce for even more flavor lol!

    Reply
    • Biren says

      May 21, 2013 at 10:27 am

      I put soy sauce in almost all my stir fries. I do like its flavor. 🙂

      Reply
  4. parmjit says

    August 22, 2013 at 9:44 am

    hi Brian i Will try this

    Reply
  5. Elena says

    October 7, 2013 at 5:23 am

    Very good! I tested your idea here – http://bucatariaelenei.blogspot.ro/2013/10/gai-lan-broccoli-chinezesc-cu-ciuperci.html

    Reply
  6. Maggie says

    April 22, 2016 at 10:46 am

    5 stars
    This is my favorite dish Linda! So simple and delicious 🙂

    Reply
  7. Mangai says

    November 9, 2016 at 5:47 pm

    5 stars
    Its so simple n looks yummy.I do it minus soy sauce,mushrooms n cornstarch. I use salt. I have looking for the right chinese way to cook n here it is. Thank you very much.

    Reply
    • Linda says

      November 16, 2016 at 8:48 am

      You are welcome! 🙂

      Reply
  8. Anne-Marie says

    January 28, 2017 at 10:42 pm

    This was perfect ! Thank you, will be adding it to my favourites.

    Reply
    • Linda says

      February 1, 2017 at 9:14 am

      Very glad to hear that! Thank you!

      Reply
  9. Cindy Christie says

    May 26, 2017 at 3:40 am

    5 stars
    I have never heard of Gai Lin here and i did wonder from your pics if it was Broccolini, cos it looks so similar..That was what i bought. Making this dish tonight so will see how it goes 🙂

    Reply
    • Linda says

      May 26, 2017 at 8:40 am

      Gai Lan is not broccolini but the latter is a great substitute. The taste is similar. You have to go to the Asian markets to buy gai lan. Can’t miss it because it is very popular. I am sure your broccolini will turn out wonderful. 🙂

      Reply
  10. kaikai says

    December 25, 2017 at 5:25 pm

    I’m an Alaska transplant from Hawaii. Saw and bought some gai lan from a new Asian store and crabbed it. Cooking it with tofu. Question. Is there a substitute for the Shao Hsing cooking wine?

    Reply
    • Linda says

      January 2, 2018 at 7:51 am

      You can use a dry white wine or omit it altogether.

      Reply
  11. Nanette says

    August 18, 2018 at 7:45 pm

    5 stars
    Hello, may I ask the reason why you no longer use oyster sauce in cooking? Thanks!

    Reply
    • Linda says

      August 24, 2018 at 9:34 am

      It is a matter of personal preference. Also I prefer the taste of soy sauce.

      Reply
  12. me says

    March 24, 2020 at 7:36 pm

    5 stars
    My first successful stir fry that didn’t go soggy, you were so helpfully specific about what to add when. Cheering me up during Shelter In Place. I added fried tofu and scrambled egg to mine.

    Reply
    • Linda says

      March 30, 2020 at 1:46 pm

      I am glad my techniques helped and you are being cheered up during this difficult time. Please sty safe and healthy!

      Reply
  13. Donna says

    February 14, 2021 at 6:48 pm

    4 stars
    Never had gai lan before. It’s good and the recipe was good as well.

    Reply
    • Linda says

      February 15, 2021 at 10:03 am

      I am glad you enjoyed the recipe. Gai lan is one of my favorite green veggies. 🙂

      Reply
  14. summer says

    June 11, 2021 at 12:45 pm

    5 stars
    love this recipe, was my first time preparing Gai Lin and you made the process so simple and it turned out delicious! THANK YOU, i will be sharing your website/ recipe on my food blog

    Reply
  15. Denise says

    December 4, 2021 at 10:15 pm

    5 stars
    I bought a big bunch of gai lan today and was determined to make something with it. Found your recipe, which I made it but it took hours. Never worked with gai lan and wood ears (part of my mushroom choice) before.

    Since I try to cook oil-free, I sauteed in water but did drizzle the sesame oil on afterward. Also used lower-sodium tahini in place of soy. Substituted Japanese sake for the rice cooking wine, since I didn’t have any on hand. Garnished with sesame seeds. I think it came out great! Thank you for putting this recipe out there. 🙂

    Reply
    • Linda says

      December 14, 2021 at 10:15 am

      You are welcome and I am glad it gave you an idea on how to cook the gai lan the way you like it.

      Reply

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My grace is sufficient for thee…
2 Corinthians 12:9

Hi, I’m Linda! I make quick, easy meals, and spin on classics and old favorites with focus on Malaysian, Chinese, and American cuisines. Read more →

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