Crisp-tender Chinese broccoli is coated in a rich, savory garlic sauce. This easy Chinese broccoli stir-fry recipe is ready in just 10 minutes. The thick stalks turn tender while the leafy tops soak up the garlicky sauce.
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Chinese broccoli, also called gai lan, is a leafy green Chinese vegetable with thick stems and slightly bitter leaves that's commonly stir-fried with garlic or served with oyster sauce at Chinese restaurants.
Growing up, my mother made us garlic Chinese broccoli all the time, and the savory garlic sauce made the slightly bitter greens so appetizing.
After making this dish for years, I learned that peeling the tough outer layer and cutting small slits into thicker stems helps them cook through without overcooking the leafy tops.
Ingredients & Substitutes
Exact ingredient amounts are listed in the recipe card at the bottom of this page.
- Chinese Broccoli (Gai Lan): Choose vibrant green stalks with crisp leaves and no yellowing. It's okay to keep the yellow flower buds intact. Baby gai lan also works and has thinner, more tender stems, so reduce the cooking time.
- Fresh Garlic Cloves: Use finely minced garlic for the best flavor.
- Vegetable Oil: Use a high smoke-point oil. Refined avocado, peanut, or canola oil also work.
- Cold Water
Sauce
- Oyster Sauce: Vegetarian stir-fry sauce also works.
- Toasted Sesame Oil: This is more flavorful than regular sesame oil.
- Regular Soy Sauce: Light or low-sodium soy sauce also works, but low-sodium soy sauce will make the sauce less salty.
- Shaoxing Wine: Dry sherry also works.
- White Granulated Sugar: Cane sugar also works.
Note: Asian ingredients are typically available at most Asian grocery stores or online.
Expert Tips
- Choose smaller Chinese broccoli: Thin to medium stalks are more tender and less fibrous.
- Mince the garlic evenly: Uniform pieces cook at the same rate and are less likely to burn.
- Don't overcook the broccoli: Remove it once the thick stems are crisp-tender and easily pierced with a fork.
Instructions
Below are step-by-step instructions on how to make Chinese broccoli stir-fry:
- Prep the Chinese broccoli: Rinse the Chinese broccoli thoroughly under cold running water, especially between the leaves and around the stems, to remove any dirt or insects. Drain well. Trim the ends of the stalks, peel any tough outer layer from the thick stems, and cut four small vertical slits into the base of each thick stem. Alternatively, chop the greens into 2-inch-long pieces and thinly slice the thick stalks into smaller pieces on a bias.
- Mix the sauce: Combine the oyster sauce, toasted sesame oil, regular soy sauce, Shaoxing wine, and sugar in a small bowl and whisk well.
- Fry the garlic: Heat the vegetable oil in a large pan over medium heat. Add the minced garlic and fry for 10 seconds until fragrant, making sure it doesn't brown or burn.
- Stir-fry the broccoli: Add the prepared Chinese broccoli and water, then stir-fry for 2 minutes, tossing frequently.
- Steam until tender: Pour in the sauce and toss quickly to coat. Cover immediately and cook for 4-7 minutes, or until the thick stems are crisp-tender and easily pierced with a fork.
- Plate and finish: Transfer the Chinese broccoli and garlic to a serving plate and pour the remaining sauce over the top. If you left the greens whole, cut them into thirds with kitchen shears before serving.
Storage & Reheating
- Refrigerator: Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Freezer: Freezing is not recommended because the Chinese broccoli will become soft and mushy after thawing.
- Reheating: Reheat in a pan over medium heat for 3-5 minutes or microwave for 1-2 minutes until hot.
Variations
- Gluten-Free: Use tamari or gluten-free soy sauce instead of regular soy sauce, gluten-free oyster sauce, and dry sherry instead of Shaoxing wine.
- Spicy: Add sliced bird's eye chilies or red pepper flakes with the garlic.
- Vegetarian: Replace the oyster sauce with vegetarian stir-fry sauce.
Pairing Suggestions
Serve Chinese broccoli stir-fry with:
- Steamed White Rice: Soaks up the savory garlic sauce.
- Honey Walnut Shrimp: The sweet, creamy shrimp contrasts with the savory greens.
- Hot and Sour Soup: The tangy, spicy broth balances the rich oyster sauce.
FAQ
The stalks may be too thick or undercooked. Peel any tough outer layer and slit the thick stems, or thinly slice them on a bias so they cook through more quickly.
Prepare the thicker stems properly so they cook at the same rate as the delicate leaves. Cook only until the stems are fork-tender, then remove the broccoli from the heat.
Chinese broccoli naturally has a slightly bitter flavor, but larger, older stalks can taste more bitter. Choose fresh, smaller stalks and use the sugar in the sauce to help balance the bitterness.
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Check out my other vegetable recipes:
📖 Recipe
10-min. Easy Chinese Broccoli Stir Fry
Ingredients
- 1 lb Chinese Broccoli
- 4 garlic cloves minced
- 1 tablespoon vegetable oil or any neutral oil
- ¼ cup water cold
Sauce:
- 1 tablespoon oyster sauce
- 1 tablespoon sesame oil toasted kind
- 2 teaspoon regular soy sauce or light soy sauce
- 2 teaspoon Shaoxing wine or dry sherry
- ½ teaspoon white granulated sugar
Instructions
- Rinse the Chinese broccoli thoroughly under cold running water, especially between the leaves and around the stems, to remove any dirt or insects. Drain well. Trim the ends of the stalks, peel any tough outer layer from the thick stems, and cut four small vertical slits into the base of each thick stem. Alternatively, chop the greens into 2-inch-long pieces and thinly slice the thick stalks into smaller pieces on a bias.
- Combine the oyster sauce, toasted sesame oil, regular soy sauce, Shaoxing wine, and sugar in a small bowl and whisk well.
- Heat the vegetable oil in a large pan over medium heat. Add the minced garlic and fry for 10 seconds until fragrant, making sure it doesn't brown or burn.
- Add the prepared Chinese broccoli and water, then stir-fry for 2 minutes, tossing frequently.
- Pour in the sauce and toss quickly to coat. Cover immediately and cook for 4-7 minutes, or until the thick stems are crisp-tender and easily pierced with a fork.
- Transfer the Chinese broccoli and garlic to a serving plate and pour the remaining sauce over the top. If you left the greens whole, cut them into thirds with kitchen shears before serving.
Chris Daniel
Can’t wait to try it, if my chickens leave me a few stalks!
Christie Lai
Haha! I hope you enjoyed it 🙂
Molly
I make this all the time and we love that garlic flavour! A quick and very simple recipe. Thank you!
Christie Lai
So happy to hear Molly! Thanks for making it!