Chinese Broccoli (Gai Lan)
芥蘭 / 芥兰
Though I have had Chinese greens prepared in many ways, I love a simple saute with garlic and oil best. You can use this technique for Gai Lan, or Chinese Broccoli, or other types of greens. Sometimes it's difficult to tell between the different types of Chinese green vegetables if you are not familiar with them - as you can see by the photo, Chinese broccoli has fairly thick, long stems and resembles broccoli rabe.
- 1 bunch Chinese broccoli (gai lan 芥蘭 / 芥兰)
- 2 cloves garlic, thinly sliced
- 1/4 cup broth
- 1 tsp sugar
- dash of cornstarch
- salt to taste
- 2-3 tbsp vegetable oil for frying
- Submerge the broccoli and wash thoroughly. Chop off the large ends and slice into 1-2" pieces.
- Put a large wok on the medium heat with the vegetable oil. Add the sliced garlic. While the garlic heats for a minute or so, mix the rest of the ingredients together.
- Add the broccoli and saute for 30 seconds, stirring so that all pieces get exposed to the heat. Add the broth and saute for a few minutes more, until the broth is thickened/reduced and the broccoli is cooked but still crisp. Taste and add more salt if necessary. Serve hot!
Serving Size: 3-4
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Preparation Time: 15 minutes