Garlic Chinese Broccoli Stir-Fry with Oyster Sauce Recipe

This Chinese broccoli stir fry is an easy, flavorful vegetable side dish that works with any meal. Garlicky, bright, and satisfying, it pairs perfectly with rice and mains like char siu, teriyaki chicken, or miso salmon.

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What is gai lan?

Gai lan, commonly called Chinese broccoli or Chinese kale, is a leafy green used often in stir fries and dim sum. It has dark green leaves and lighter, sturdy stalks with a mildly bitter, savory flavor. Its texture is closer to broccolini than to the familiar headed broccoli.

Ingredient notes

Scroll to the recipe card below for exact ingredient quantities.

• Gai lan – Available at most Asian markets. Baby gai lan (the tender tips) is thinner and more delicate; regular gai lan has thicker stems that sometimes benefit from peeling.
• Garlic – Sliced garlic adds a fragrant, savory base to the stir fry.
• Water – Used to steam the gai lan briefly. Use room-temperature or warm water so it doesn’t cool the pan too much.
• Shaoxing rice wine – Optional but recommended for aroma and depth. Add and cook off briefly during stir-frying.
• Salt and sugar – Simple seasonings that balance and round out the flavors. Sugar helps counter any bitterness.
• Chicken bouillon powder – A small amount adds umami. If avoiding it, increase salt slightly or omit for vegetarian/vegan versions.
• Neutral oil – Use canola, grapeseed, or avocado oil to sauté and carry flavor.

How to cut Chinese broccoli for stir fry

1. After washing, shake off excess water and separate the leaves from the thicker stems.

2. For regular gai lan, peel the outer layer of the stem until the tender pale green center appears. Skip this step for baby gai lan.

3. Trim about ¼ inch from the stem ends, then slice stems on the diagonal into bite-size pieces to speed cooking.

4. Stack the leaves and cut into 1–2 inch pieces. Keep stems and leaves separate since stems take slightly longer to cook.

🌟 Pro tip: Keep stems and leaves separate to ensure even cooking—stems are heartier and need a bit more time.

How to make Chinese broccoli stir fry

See the recipe card below for full ingredient amounts and timing.

1. Sauté the garlic. Heat oil in a wok or large skillet over medium heat. When hot, add sliced garlic and sauté until it begins to brown and smell fragrant.

2. Add the stems. Add the gai lan stems and stir-fry for 15–30 seconds. Then add the leaves and toss to combine.

3. Steam briefly. Pour in water and cover. Steam for about 2 minutes, until leaves wilt and stems are just tender. If the leaves crowd the pan, stir once midway through steaming to redistribute heat.

🌟 Pro tip: Stir partway through steaming when the leaves start to collapse — this helps everything cook evenly.

4. Add Shaoxing rice wine. Uncover and drizzle the rice wine around the pan. Stir for 15–30 seconds until the alcohol cooks off and the aroma becomes fragrant.

5. Season and serve. Add salt, chicken bouillon powder (optional), and a small pinch of sugar. Toss to combine and serve hot.

Recipe tips

• Dry the gai lan well after washing to prevent hot oil splatter.
• Adjust steaming time if you prefer softer greens; add a little more water and steam a bit longer.
• Slice stems on the diagonal so they cook faster and more evenly, especially for thick-stemmed gai lan.
• Use enough oil — leafy greens benefit from a proper amount of oil to enhance texture and flavor.

Storage and reheating

Store leftovers in an airtight container in the refrigerator for 3–4 days. Let the vegetables cool before covering. Reheat in the microwave or briefly in a pan over medium heat until hot.

FAQ

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