Chinese Broccoli Stir-Fry Recipe with Garlic Sauce (炒芥籣, gluten-free)
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!
- Prep time
- 10 min
- Cook time
- 10 min
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 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
- 1
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.
- 2
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.
- 3
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.
- 4
Season with toasted sesame oil and coconut aminos. Serve hot or cold.