Chinese broccoli and garlic stir-fry recipe

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  • Cuisine: Modern Australian
  • Serves 4

These greens are almost obligatory when we serve Asian dishes. Sometimes we use baby bok choy, sometimes Chinese cabbage, but mostly it’s gai laan (Chinese broccoli) because it cooks so brilliantly.
 

Ingredients

1 bunch gai laan
Oil for cooking
4 cloves garlic, crushed
2 tbsp grated ginger
125 ml (1/2 cup) chicken stock
1–2 tbsp soy sauce
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Preparation

Wash the gai laan well, taking care to remove all dirt. Discard any big or old leaves. Thinly slice the stems; on the angle is best.

Heat a wok over a high heat. Add a splash of oil, the garlic and ginger and cook for 2–3 minutes, stirring often, making sure the garlic doesn’t burn.

Add the gai laan and toss for 1–2 minutes. Add the stock and cover with a lid. Cook for 3–4 minutes, tossing occasionally to ensure the greens cook evenly. Remove the lid and season with soy sauce.

Spoon the gai laan and juices onto a platter.

If you enjoyed this Chinese broccoli and garlic stir-fry recipe then browse more Modern Australian recipes, stir-fry recipes, quick recipes and our most popular hainanese chicken rice recipe.

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