Garlic Chinese Broccoli

Name: Garlic Chinese Broccoli
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Yield: 4 to 6
Cuisine: Chinese
Ingredients: 400 g gai lan; 4 garlic cloves; 1 tbsp oyster-style mushroom sauce; 1 tbsp oil; 1 tsp sugar; to taste fine sea salt

25 minutes prep 45 minutes cook Serves 4 to 6 vegan

Garlic Chinese Broccoli, or gai lan, is a staple of Cantonese home cooking, known for its simplicity and distinct flavor. This dish is a favorite during family meals, offering a comforting presence on the table. The preparation mirrors the casual yet careful approach of Chinese family cooks, where salt is measured by instinct, and a generous hand with oil ensures each leaf glistens invitingly.

The dish delivers a satisfying crunch from the vibrant greens, harmonized with the aromatic punch of garlic and the umami depth of oyster-style mushroom sauce. The subtle sweetness of sugar rounds out the flavors, creating a balance that celebrates the freshness of the ingredients. This is a dish meant for sharing, embodying the essence of communal dining.

Ingredients

400 ggai lan
4garlic cloves
1 tbspoyster-style mushroom sauce
1 tbspoil
1 tspsugar
to tastefine sea salt

Method

Begin by preparing the gai lan (Chinese broccoli). Trim the tough ends off the stalks and cut the stems into 2-inch pieces, keeping the leaves whole. This ensures even cooking, as the stems take longer to cook than the leaves.
Peel and finely chop the 4 garlic cloves. This will allow the garlic to infuse the oil with its aroma and flavor when cooked.
Heat 1 tablespoon of oil in a large wok or deep skillet over medium-high heat. Once the oil is shimmering, add the chopped garlic. Stir-fry for about 30 seconds until the garlic is fragrant and lightly golden, being careful not to let it burn.
Add the prepared gai lan to the wok. Stir-fry for about 2 to 3 minutes, tossing continuously to coat the vegetables in the garlic oil. The leaves should begin to wilt, and the stems should start to become tender.
Add 1 tablespoon of oyster-style mushroom sauce and 1 teaspoon of sugar to the wok. Stir well to combine, ensuring the gai lan is evenly coated with the sauce.
Continue to stir-fry until the gai lan stems are tender-crisp and the leaves are a vibrant dark green. Taste a piece of the stem; it should be tender but still have a slight crunch.
Season with fine sea salt to taste, tossing everything together to distribute the seasoning evenly. Serve the Garlic Chinese Broccoli warm, as part of a shared meal.