Learn to cook Chinese broccoli in two ways: blanched and seasoned with oyster sauce or stir-fried with ginger and garlic. Both are simple, delicious and healthy. If you’d like to add some protein, check out my recipe for Beef and Chinese Broccoli Stir-fry.

What is Chinese broccoli
Chinese broccoli, aka Chinese kale, refers to a type of leafy green vegetable named Gai Lan (芥蓝) in Chinese (other variations include Kai Lan, Jie Lan). It’s a very popular ingredient in Chinese cooking, particularly Cantonese cuisine.
Despite the correlation of their names, Chinese broccoli doesn’t resemble regular broccoli in appearance, although they both are members of the cabbage family. It has large, thick leaves, and slender stems similar to that of broccolini (a hybrid of broccoli and Chinese broccoli). Sometimes you’d see florets hidden in between the leaves, but they’re tiny.
In terms of taste, it shares some of the flavour profile of regular broccoli but with a more pronounced earthy tone and a noticeable taste of bitterness. It’s not suitable to eat it raw.
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):
Chinese Broccoli (Gai Lan) Two Ways
Ingredients
For the blanched version
- 250 g Chinese broccoli (Gai Lan) - about 9oz (weight after trimming)
- 1 teaspoon salt
- 2 teaspoon neutral cooking oil - divided
- 2 cloves garlic, sliced
- 1½ tablespoon oyster sauce - see note 1 & 2
- ½ teaspoon dark soy sauce - see note 2
- ½ teaspoon sugar
- ½ teaspoon cornstarch
- 3 tablespoon water
For the stir-fried version
- 250 g Chinese broccoli (Gai Lan) - about 9oz (weight after trimming)
- 1 tablespoon neutral cooking oil - see note 3
- 1 teaspoon minced ginger
- 1 teaspoon minced garlic
- 1 teaspoon Shaoxing rice wine
- ½ teaspoon sugar
- ¼ teaspoon salt
Instructions
For the blanched version
- Wash Chinese broccoli thoroughly. Trim off the hard ends of the stems, then peel their skin. Discard any yellowish leaves.
- Pour plenty of water into a pot/wok. Add salt and 1 teaspoon of oil. Bring it to a full boil. Put in the Chinese broccoli. Press down to fully immerse. Cover with a lid. Leave to blanch for 1 minute or so until the stem part is cooked but remains crunchy.
- While waiting for the vegetable to cook, prepare the sauce. Start by sizzling garlic in the remaining 1 teaspoon of oil. Pour in the mixture of oyster sauce, dark soy sauce, sugar, cornstarch and water. Simmer over low heat until the desired consistency appears (thick but still runny).
- On a plate, line and lay up the cooked Chinese Broccoli neatly (just like what dim sum restaurants do). Pour the sauce over and serve immediately with steamed rice, along with other savoury dishes.
For the stir-fried version
- Wash Chinese broccoli thoroughly. Trim off the hard ends of the stems. Discard any yellowish leaves. Slice diagonally into small pieces.
- Warm up the wok over medium-high heat until smoking hot. Pour in oil. Add ginger and garlic to sizzle until fragrant (do not burn).
- Put in the Chinese broccoli. Toss well to evenly coat it with the oil. Add Shaoxing rice wine. Cover with a lid immediately and leave to steam for about 1 minute.
- Remove the lid. Season with salt and sugar. Toss and stir for a further 30 seconds or so. Taste to check the doneness. The stem part should be cooked but still crunchy to bite.
Video
NOTES
NUTRITION DISCLOSURE: Nutritional information on this website is provided as a courtesy to readers. It should be considered estimates. Please use your own brand nutritional values or your preferred nutrition calculator to double check against our estimates.
Just made the blanched version– really really good! I added some of the green part of the leeks ((as I enjoy the taste of leeks))& a drizzle of sesame oil. Its excellent. Definitely on the repeat list for a quick meal.
That’s wonderful to hear Sara!