Chinese broccoli – How to cook in 3 simple steps

Chinese broccoli – How to cook in 3 simple steps

Blanch or stir-fry Chinese broccoli (芥兰，Gai Lan) drizzled with oyster sauce is served in high-end restaurants as well as an easy home cooked dish.

Chinese broccoli is a leafy vegetable with broad flat leaves and fat stems. It looks different from the regular broccoli and has a bitter note. It belongs to the same family of the regular broccoli but with no florets, and the stalk has a crunchy texture resembles asparagus. The leaves are thick and chewy, which will soak up all the flavors of the sauce.

There are varieties of species, which are all suitable to be used in this recipe. I like the Hong Kong Chinese broccoli, which looks great when served. In fact, most of the restaurants in Malaysia use this species for their Hong Kong Gai Lan dish. Baby Chinese broccoli is more tender and tastes great, but it may not look so gorgeous on the dining table. The choice is entirely up to you.

If you can’t find Chinese broccoli, substitute it with broccolini, which is the crossbreed of Chinese and regular broccoli.

This video explains how to cook Chinese broccoli by following a few simple steps. If you do it correctly, you should be able to produce the vegetable that is crispy, drizzle with the sauce that flavored with whole garlic and sliced ginger in less than fifteen minutes.

Full recipe and notes at :

Errata:
There is an error at 3.51 minutes.
The narration 'turn up the heat and dissolve the sugar' is irrelevant. Please ignore. Sugar has been added and dissolved in the earlier part of cooking.

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Sound effects

Oriental Harp 2. By Soughtaftersounds

Clear Day

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[mewregaurdhissyfit]

I tried some of this at a dim sum restaurant and was instantly
OMG its

[sergioburgos]

To me, the best Chinese restaurant is the SUN WAH.It is located in the North side of Chicago at Broadway and Argyle (on Broadway). I have been visiting this restaurant for around 30 years.
I was watching when they take out the Gailan flowers, they don't use them in the food. I did ask to the owner what is the reason for that, the owner told me: because in the flowers is a big concentration of insecticides.
Incredible, this is to take care of customers and...attention to details...bravo Sun Wah, I love that !!!

[shinyamanaka]

Love the way he explains why certain ingredients are used.

[biddypunk]

Love this, thank you! Making it for dinner tonight

[karenlove]

I purchased I didn't know what is called but I eat it before. So I cooked it omg is good thank you

[lezleechuah]

Thanks for the great Kai Lan recipe!!! This is so so good.

[victorhoe]

Please explain that Gai-Lan (Chinese Broccoli) is broccoli before it's gone to beginning flower (also known as western broccoli)

[lucianmoon]

Thank you. Your video saved my life from my wife killing me. Super Thanks! :)

[kotonagano]

Thank you, Chef! I made your gailan and green bean pork tonight! Itadakimasu!

[dr_renin]

Thank you chef i really appreciate your work... Since I'm living in China I've no idea how to cook some typical Chinese dish at home especially this Chinese Broccoli

[simonmo]

I'm confused - @ 3:51 you said turn up the heat to dissolve the sugar and then add some wine. But didn't you already add the sugar and wine when you prepared the sauce @ 1:11?

[obediana]

Hi Chef, I'm Muslim, can I avoid the using of wine, is the taste still there?? Tq.or can use other ingredients beside wine..

[tolpacourt]

I love Chinese broccoli. It's my favorite green vegetable.

[barneyreal]

Thank you! I followed the blanching option for this and my broccoli turned out amazing. The sauce is soo good too.

[lestersmiley]

This was really helpful, I'm going to use these tips forever, thank you!

[fohstick]

i can't put my finger on it, but there's something really amusing about his voice

[oliverivera]

Thank you for this recipe. However, when blanching the broccoli, you stated to add 2 tsp of salt with 1 liter of water it made it salty, I had to wash the broccoli and re-add the sauce. The 2 tsp salt is too much !!!

[judeirwin]

Hmm. Nice. But I am allergic to garlic!! I will use my homegrown kailaan another way.

[tschmit]

Another simple approach:
- Boil until tender with some water and oil in the water.
- Drain, put on plate and add salt to taste.
- Note, you don't have to scrape with a peeler. That's a huge hassle if you cook a lot of Gai Lan like we do. You can also snap the end of the Gai Lan by hand as it will naturally break off at the point of where the stem is fresh. Cutting with knife will not do this.

This is a more Cantonese purist approach and will help your taste buds develop for vegetables. Sauce is maybe for old and/or bitter Gai Lan.
You'll never truly taste the subtle sweetness of deliciously fresh Gai Lan with oyster sauce, soy sauce, etc.

[Milly-tmgb]

I love Chinese broccoli ♥️thank you so much for the recipe