Chinese broccoli stir fry with garlic sauce
(炒芥籣, gluten-free)
Prep Time: 10 minutes mins
Cook Time: 10 minutes mins
Total Time: 20 minutes mins
Servings: people
Chinese Broccoli (gai lan) stir-fry recipe with garlicky sauce is gluten-free, vegan, low carb. Learn how to make stir-fried Chinese broccoli easy and great tasting!
Ingredients
- ▢ 3 to 4 lbs Chinese broccoli, about 6-8 tightly packed cups (alt. Broccolini, see notes)
- ▢ 2 tbsp avocado oil
- ▢ 2 tsp grated garlic cloves
- ▢ 1/2 tsp coarse sea salt, divided
- ▢ 1-2 tsp toasted sesame oil, garnish
- ▢ 1 tbsp coconut aminos, garnish
Instructions
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Cut off the bottom of Chinese broccoli bottom stems (about 1-inch) and discard. Make another cut to separate stems from leafy parts. Slice the stems on diagonal to roughly 2 to 2-½ inch length. Cut the leafy parts in half. Wash and rinse the stems and leafy parts separately. Set them aside to drain in separate bowls.
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In a well heated large skillet (or wok), add 2 tbsp cooking oil. Statue the stems over medium-high heat until they turn bright green color (about 2 minutes). Season with ¼ tsp coarse salt. Add grated garlic and use a wooden spoon to break and coat the garlic over the vegetables.
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Add leafy parts. Quickly toss and scoop the stems and garlic over the leaves. Cover with a lid. Lower the heat to medium. Cook for about 3 minutes until the leaves turn dark green color. Season with ¼ tsp coarse salt. Give a quick toss. Off heat, transfer to a large plate.
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Season with toasted sesame oil and coconut aminos. Serve hot or cold.
Notes
What’s a good substitute for Chinese Broccoli:
- You can substitute broccolini for Chinese broccoli.
How to remove the bitter taste from Chinese Broccoli:
- Hot water blanch method to remove bitter taste: Chinese broccoli has more bitter flavor than broccolini. If desired, after dice and rinse the vegetable, quickly blanch the stems in hot boiling water for 1 minute and leafy parts for 10-15 seconds then shock the vegetable in cold water to stop cooking. Drain well before sauteing.
Using soy sauce or Tamari?
- Coconut aminos tastes naturally sweeter and less salty than tamari and soy sauce so it’s a great way to not having to use added sugar. If, however, you use soy sauce (or Tamari), start with 1/2 tbsp soy sauce + 1/4 tsp sugar. Combine well and drizzle it on top of the vegetable.
What about rice wine?
- You can add a small splash of rice wine (michu) or Chinese Shaoxing wine when stir-frying, if you are okay with a bit alcohol. The dish will taste even more authentic.
The nutritional label is for 1 serving, calculated out of 3 lbs vegetable total and divided by 6.
Nutrition
Serving: 1serving, Calories: 86kcal, Carbohydrates: 4g, Protein: 1g, Fat: 7g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Sodium: 148mg, Potassium: 236mg, Fiber: 2g, Vitamin A: 1450IU, Vitamin C: 34.3mg, Calcium: 71mg, Iron: 0.5mg
Comments –
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August 20, 2023 @ 5:25 PM
This is DELICIOUS and am soaking the mushrooms now to make your oyster-free oyster sauce. Husband gets gout flares and oysters are high in purines so we need to avoid those (in animal proteins, anyway) but he LOVES all Asian food, so we are navigating this challenge by finding recipes that are Asian but avoid the stuff he can’t have (fish sauce shrimp paste). It’s definitely a challenge but we’re committed to the task! Thank you for this and other recipes.
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January 17, 2023 @ 2:12 AM
This was really delicious. I did use the blanching method and there was no bitterness to the Gai Lan at all. I loved the thick stalks the best I think. So crispy and juicy. We served this dish with rice and a simple crispy fried tofu. SO good.
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July 5, 2022 @ 8:47 PM
Was lucky to find fresh gai Lan and this recipe made it so yummy and easy to prepare!! I added a little red pepper to give it some kick. Sooo good!