Gail Lan also known as Chinese Broccoli is one of the most popular vegetables used in Asian and Chinese cuisine. It can be found in any Asian markets and farmers markets.
Gai Lan has big flat leaves, flower buds and thick stalks with a crunchy texture like asparagus.
It belongs to the same species as broccoli and looks similar to broccolini, which is a hybrid between broccoli and Gai Lan.
This is my favorite way to eat Gail Lan and can be cooked whole or cut into bite sized pieces. I love lots of sliced garlic for this recipe but feel free to adjust as needed. The stalks can be tough so I prefer to remove the outer layer of the stalk with a peeler before cooking.
Some variations or ingredients you can add to the dish.
Oyster sauce - easy stir fry using only oyster sauce
Ginger, cut into thin slices
Gai Lan Stir Fry
1/4 cup water
1 lb Gai Lan (Chinese broccoli)
2 Tablespoons oil
5 garlic cloves, sliced
1/2 teaspoon red pepper flakes - optional
3 Tablespoons soy sauce
2 Tablespoons water
1 Tablespoon rice wine vinegar
1 teaspoon sesame oil
1 teaspoon sugar
Trim about 1 inch off the ends of the stalks. Optional - peel the outer layer of the stalks with a peeler.
In a wok or large skillet, heat 1/4 cup of water. Add Chinese broccoli, cover and steam for a few minutes, turning over half way. Transfer to a plate.
Meanwhile, add soy sauce, water, rice wine vinegar, sesame oil and sugar in a bowl and set aside.
Remove water from the skillet. Heat oil and sauté garlic for a few minutes on low heat until golden brown. Return Gail Lan to pan, along with sauce. Turn up the heat and sauté until stalks are tender.