Chinese Broccoli (Gai Lan/芥蓝) Two Ways

How to purchase and store

You should be able to find Chinese broccoli in the fresh produce section of your local Chinese/Asian supermarkets. There is a chance you might mistake Choy Sum (菜心), another type of Chinese leafy green, for it. Check the label on the package, or ask a shop assistant if unsure.

Choose the ones that look fresh, feel firm to touch. The small florets, if any, should only be flower buds. Open flowers indicate the vegetable has passed its prime time for consumption.

You can store it in the fridge for several days. To prolong its freshness, I suggest you pat dry the leaves and stems to remove any moisture. Then loosely wrap it with kitchen paper and put into an airtight bag/container.

🛎SUBSTITUTE: If you have trouble sourcing Chinese broccoli, get some broccolini instead. For today’s two recipes, they’re interchangeable.

Wash and trim first

Like how you prepare any leafy green veggies, it’s important to take the time to wash Chinese broccoli properly. Firstly, soak it in plenty of water for a few minutes or so to loosen any dirt clung to the surface. Then rinse under running water while giving it a gentle rub.

All parts of this vegetable, leaves, stems and little florets are edible. But sometimes the ends of the stems are too hard and fibrous to eat. Use the same methods as for asparagus. Cut off the tough ends. If eating the stem without further slicing (e.g. for the blanched version), remove the outer layer of the stem with a vegetable peeler and keep the tender middle.

Two ways to cook it

Vegetable dishes are indispensable for a typical Chinese meal. Chinese broccoli is among the most popular choices. Today I’m introducing two classic ways to cook it (because I love both equally).

• Option 1 (right): Blanched Chinese Broccoli with Oyster Sauce (蚝油芥蓝). For me, this is a must-order dish when visiting Cantonese dim sum restaurants.
• Option 2 (left): Stir-fried Chinese Broccoli with Ginger and Garlic (姜蒜炒芥蓝). The natural taste of the vegetable shines in this dish. It’s lightly seasoned but tastes so satisfying.

Both methods involve short lists of ingredients, simple cooking procedures and the maximum preservation of the nutrition.

Blanched Chinese Broccoli with Oyster Sauce

What you need

• Salt and oil, for the blanching water
• Oyster sauce, the key seasoning
• Dark soy sauce, for an appetising colour
• Garlic, for extra flavour
• Sugar, to balance the bitterness
• Cornstarch, to thicken the sauce

🛎TIP: Regular oyster sauce contains oyster extract and wheat. Dark soy sauce has wheat too. But it’s possible to use substitutes for special diets:

• Vegan alternative: mushroom vegetarian stir-fry sauce
• Gluten-free alternatives: gluten-free oyster sauce and gluten-free soy sauce (or tamari).

Cook process

For this dish, Chinese broccoli is cooked and served whole so no chopping is required (As mentioned earlier, remember to trim off the tough ends and peel the stem).

Step 1: blanch Chinese broccoli

Bring ample water, with salt and oil, to a full boil then blanch Chinese broccoli until it’s cooked. This step seems extremely simple, but I’d like to point out a few tips for the best result.

• Make sure the water is plenty so it won’t take too long to cook the vegetable. Quick blanching helps to retain the crunchy texture.
• Don’t stint on the salt and oil. Well-salted blanching water helps to keep the vibrant green colour. A drop of oil gives it a shiny coating when drained.

Step 2: Make the sauce

While waiting for the Chinese broccoli to cook, start cooking the sauce on another burner if available. In a wok/pan over low heat, sizzle the sliced garlic in a little oil until fragrant. Add oyster sauce, dark soy sauce, sugar, cornstarch and water to a bowl. Mix very well then pour into the wok/pan. Stir and simmer until it thickens (but is still flowable).

Step 3: Assemble and serve

Why not do it in the restaurant fashion? Lay the blanched broccoli neatly on a plate, namely, place each piece straight with all the stems facing one direction. Then pour the sauce over, along with the garlic.

Stir-fried Chinese Broccoli with Ginger and Garlic

What you need

• Cooking oil, for stir-frying. Chinese restaurants often use lard or chicken fat instead. Please feel free to substitute if you’re looking for extra deliciousness.
• Ginger and garlic, freshly minced
• Shaoxing rice wine. For this recipe you may also use Chinese rose wine (Mei Gui Lu Jiu) or dry sherry. Skip it If you want it to be alcohol-free.
• Salt and sugar

Cooking process

Since this is a quick stir-fry, you’ll need to slice Chinese broccoli into small pieces. Cut the stem part diagonally into thin slices. This helps to cook evenly.

Step 1: Flavour the oil

Heat up your wok over medium-high heat until it smokes. Pour in oil then add ginger and garlic. Leave to sizzle to release their flavour. It should take a very short time. Be attentive not to burn them.

Step 2: Fry Chinese broccoli

Put in the sliced Chinese broccoli. Toss well to evenly distribute the oil. Pour in Shaoxing rice wine. Cover with a lid immediately and leave to steam for about 1 minute.

Step 3: Season and serve

Uncover and sprinkle with salt and sugar. Scoop and toss for a further 30 seconds or so. Taste to check the doneness if unsure. The stem part should be fully cooked but still crunchy to bite.

🛎TIP: Don’t have a wok? It’s perfectly fine to cook this dish in a deep frying pan/skillet. Be aware that if your cookware has a non-stick coating, do not heat it up empty. Add oil then turn on the heat instead.

What to serve with

Here are some dishes that pair well with these two recipes (Don’t forget to make some steamed rice too):

• Red Braised Pork Belly
• Five-spice Chicken
• Hunan Pork Stir-fry
• Soy Sauce Chicken
• Sichuan Boiled Fish
• Black Pepper Beef