gai lan

A stir-fry of Chinese broccoli makes a versatile side dish elevating even the simplest entree to extraordinary heights.

While the flavours are simple, the infusion of garlic, ginger and a medley of seasonings make this dish even more delicious when served with grilled chicken, tofu, a succulent pork chop and served over a bed of rice or noodles.

Chinese Broccoli Stir-Fry

This healthy recipe can be enjoyed on its own, with rice or protein of choice. Additional veggies like chopped mushrooms or bell peppers can be added. Chop the greens or leave them whole while cooking.


  • 1 lb Chinese broccoli (Gai Lan)
  • 1/2 tsp salt
  • 1/2 tsp sugar
  • 1/4 tsp ground white pepper
  • 2 tbsp canola oil
  • 7-8 slices peeled ginger
  • 4 cloves garlic, peeled and thinly sliced
  • 1 tbsp rice wine vinegar


  • Prepare the washed greens by cutting the leaves from the stems. Trim the stems as you might asparagus, peeling away the tougher skin and cut on the diagonal into 6 cm (2-inch) pieces.
  • Coarsely chop the greens and florets and set all aside.
  • Heat the oil in a wok or large sauté pan and add the garlic and ginger, then immediately add the greens.
  • Toss and stir for a few seconds to completely coat everything and distribute the ginger and garlic. Raise the heat and add the rice wine vinegar around the outside of the pan, pushing the greens into a pile in the centre.
  • Cover and steam for a couple of minutes then uncover and scoop the greens around the hot edges of the wok or pan.
  • Add salt, sugar, pepper and stir-fry another minute or so until tender. A splash of water or stock will help at this point if the greens are looking a little dry.
  • Serve. Best eaten right away.