If you’re looking for a delicious and healthy side dish that comes together in minutes, this Stir-Fried Gai Lan with Ginger and Garlic is a perfect choice. Gai Lan, also known as Chinese broccoli, is a leafy green vegetable with thick stalks and a slightly bitter taste that pairs beautifully with the warmth of ginger and the savory umami from soy sauce. This quick stir-fry is a staple in Chinese cuisine and makes a wonderful addition to any meal, whether served with rice or alongside your favorite protein. Easy to prepare, packed with nutrients, and bursting with fresh flavors, this dish will quickly become a favorite at your dinner table.
Ingredients:
- 1 lb gai lan (Chinese broccoli, about 450g)
- 2 tbsp vegetable oil
- 1½ inch ginger, peeled and sliced thinly (about 45g)
- 2 cloves garlic, minced
- 4 oz mushrooms (optional)
- 2 tbsp soy sauce
- 1 tbsp Shao Hsing cooking wine
- 1 tsp cornstarch, mixed with 2 tbsp water (for thickening)
- 1 tsp sesame oil
Instructions:
- Prepare the Gai Lan: Rinse the gai lan thoroughly and trim off the tough ends of the stalks. Cut the stalks and leaves into bite-sized pieces. If using mushrooms, clean and slice them.
- Blanch the Gai Lan (Optional but recommended): Bring a pot of water to a boil, and blanch the gai lan for about 1 minute until bright green. Drain and set aside. This helps maintain its vibrant color and slightly softens the stalks.
- Heat the Oil and Aromatics: In a large wok or skillet, heat the vegetable oil over medium-high heat. Add the ginger slices and stir-fry for 1-2 minutes until fragrant. Then, add the minced garlic and stir for another 30 seconds, being careful not to burn it.
- Cook the Mushrooms (Optional): If using mushrooms, add them to the wok and stir-fry for 2-3 minutes until they start to release their moisture and become tender.
- Stir-Fry the Gai Lan: Add the blanched gai lan to the wok and stir-fry for 3-4 minutes, allowing the flavors to mix. Stir in the soy sauce and Shao Hsing cooking wine.
- Thicken the Sauce: Pour in the cornstarch mixture and stir well to coat the vegetables. Let the sauce simmer for 1-2 minutes until it thickens slightly.
- Finish with Sesame Oil: Drizzle the sesame oil over the gai lan and stir once more. Taste and adjust seasoning if needed.
- Serve: Transfer the stir-fried gai lan to a serving dish and enjoy hot. Serve it alongside steamed rice or as a side to your main course.
Conclusion:
This Stir-Fried Gai Lan with Ginger and Garlic is a simple yet flavorful dish that showcases the natural bitterness of Chinese broccoli balanced by the savory sauce and the warmth of ginger and garlic. Whether you’re looking to elevate your weeknight meals or want a nutritious side dish, this stir-fry is a great way to incorporate more greens into your diet. Easy to make and full of texture, it’s sure to be a hit with the whole family.
Stir-Fried Gai Lan with Ginger and Garlic: A Simple Chinese Delight
Ingredients
- 1 lb gai lan Chinese broccoli, about 450g
- 2 tbsp vegetable oil
- 1½ inch ginger peeled and sliced thinly (about 45g)
- 2 cloves garlic minced
- 4 oz mushrooms optional
- 2 tbsp soy sauce
- 1 tbsp Shao Hsing cooking wine
- 1 tsp cornstarch mixed with 2 tbsp water (for thickening)
- 1 tsp sesame oil
Instructions
- Prepare the Gai Lan: Rinse the gai lan thoroughly and trim off the tough ends of the stalks. Cut the stalks and leaves into bite-sized pieces. If using mushrooms, clean and slice them.
- Blanch the Gai Lan (Optional but recommended): Bring a pot of water to a boil, and blanch the gai lan for about 1 minute until bright green. Drain and set aside. This helps maintain its vibrant color and slightly softens the stalks.
- Heat the Oil and Aromatics: In a large wok or skillet, heat the vegetable oil over medium-high heat. Add the ginger slices and stir-fry for 1-2 minutes until fragrant. Then, add the minced garlic and stir for another 30 seconds, being careful not to burn it.
- Cook the Mushrooms (Optional): If using mushrooms, add them to the wok and stir-fry for 2-3 minutes until they start to release their moisture and become tender.
- Stir-Fry the Gai Lan: Add the blanched gai lan to the wok and stir-fry for 3-4 minutes, allowing the flavors to mix. Stir in the soy sauce and Shao Hsing cooking wine.
- Thicken the Sauce: Pour in the cornstarch mixture and stir well to coat the vegetables. Let the sauce simmer for 1-2 minutes until it thickens slightly.
- Finish with Sesame Oil: Drizzle the sesame oil over the gai lan and stir once more. Taste and adjust seasoning if needed.
- Serve: Transfer the stir-fried gai lan to a serving dish and enjoy hot. Serve it alongside steamed rice or as a side to your main course.