A classic Chinese-style stir-fry, this Ginger Garlic Gai Lan combines crisp-tender stalks of Chinese broccoli with a fragrant sauce of soy, ginger, and garlic. The sweet-tangy glaze perfectly balances the vegetable’s naturally mild bitterness, creating a vibrant, flavorful side dish that pairs beautifully with rice, noodles, or grilled meats. If gai lan isn’t available, regular broccoli or broccolini makes an excellent substitute.
INGREDIENTS:
1 bunch Chinese broccoli (gai lan), washed; separate leaves from stems
1 to 2 cloves of garlic, peeled and de-germed, minced
1 piece fresh ginger, peeled and finely grated (reserve juice)
2 green onions, trimmed and thinly sliced on the diagonal
1/3 cup good-quality, low-sodium chicken or vegetable stock
1 tablespoon dark soy sauce (or regular soy sauce)
1 tablespoon brandy or Shaoxing wine
1 teaspoon sugar
1 to 2 teaspoons sesame oil (Kadoya Black Sesame oil recommended)
2 to 3 tablespoons of grapeseed, peanut, or canola oil
1 ablespoon cornstarch mixed with 1 tablespoon warm water (optional, for thickening)
METHOD:
If the gai lan stems are thick or fibrous, peel them lightly. Cut stems into 2-inch pieces and shred larger leaves.
In a small bowl, whisk together the stock, soy sauce, brandy, and sugar. Set aside.
Heat a wok or large skillet over medium-high heat. Add 1 tablespoon oil and, when hot, add the gai lan stems. Stir-fry 1–2 minutes, until slightly golden and tender-crisp. Add the leaves and toss just until wilted, about 30 seconds. Remove the vegetables from the pan and set aside.
Add another tablespoon of oil to the wok. When hot, add the garlic, then squeeze the grated ginger pulp over the pan to release the juice. Add green onions and toss for 30 seconds until fragrant.
Pour in the prepared sauce and return the gai lan to the pan. Toss to coat evenly.
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For a light sauce, cook uncovered for 2–3 minutes to reduce slightly.
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For a thicker glaze, stir in the cornstarch slurry, bring to a gentle boil, and cook until the sauce thickens.
Remove from heat, drizzle with sesame oil, toss well, and serve immediately.
VARIATIONS:
- Add 1/2 pound sliced shiitake mushrooms — stir-fry first in a little oil, remove, and return to the wok with the gai lan when finishing the sauce.
SERVING SUGGESTIONS:
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Serve alongside steamed jasmine rice, grilled chicken, or tofu.
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Add shiitake mushrooms for umami depth (see variation below).
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Top with toasted sesame seeds or crushed roasted peanuts for texture.
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Pair with a ginger-lime dipping sauce for extra brightness.
YIELD: 4 servings
SOURCE: Recipe courtesy of Chef Andrew Cohen
