Chinese Broccoli (Gai Lan)
Fresh Chinese Broccoli (Gai Lan) is stir-fried to perfection with toasted sesame oil, warm ginger and plenty of garlic, then topped with sesame seeds and an optional sprinkle of red chili flakes. It's Chinese cooking at its finest and the perfect easy side for any weeknight dinner! Naturally vegan, gluten-free, low carb, paleo, keto and Whole30 compliant.
Ingredients
- 1 lb chinese broccoli washed thoroughly, ends trimmed and cut at an angle into 2-inch pieces
- 2 tbsp avocado oil or any neutral-tasting oil
- 2 tsp ginger freshly grated
- 4 cloves garlic freshly minced
- 1 tbsp coconut aminos may sub with gluten-free tamari or low-sodium soy sauce if not paleo/Whole30
- 1 tsp toasted sesame oil
- sesame seeds for garnish
- red chili flakes optional, for garnish
Instructions
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Heat the oil in a wok or a large skillet over medium-high until it’s just smoking. Add the ginger and saute while stirring frequently for 10 seconds, or until fragrant and the ginger starts to turn golden.
Add the garlic and continue stirring for 4 seconds, or until fragrant and just golden, being careful not to let the garlic burn.
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Quickly add the Chinese broccoli and coconut aminos, and use tongs or a wok spatula to swiftly toss until everything is evenly distributed and well coated.
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Add 1 1/2 tablespoons of water, then cover with a lid and cook for 1 minute.
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Remove the lid, add the sesame oil, season with salt and black pepper and use the tongs to toss the Chinese broccoli and cook for 1 more minute, or until bright green and tender-crisp.
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Once the Chinese broccoli is cooked to your desired level of doneness, remove from heat and transfer to plate.
Sprinkle with sesame seeds and red chili flakes, if desired. Serve warm and enjoy.
Recipe Notes
- To Store & Reheat: Refrigerate leftover gai lan in an airtight storage bag with all the air removed. Enjoy within 1 week. Reheat over medium-low heat, stirring constantly and adding a splash of water if needed.
- To Freeze: Add leftovers to a freezer-friendly storage bag and freeze for 1-2 months. Thawing in the fridge before reheating.