You’re gonna love this zesty Chinese Broccoli recipe (or Gai Lan recipe), the superhero of Chinese vegetables. Tender, leafy greens, dressed up in a snazzy garlic and ginger miso ensemble, ready to give your taste buds a kick in the pants. Whether you’re a die-hard vegan, a Paleo enthusiast, or on the Whole30 train, this is the dish for you. Keto and low carb fans, we’ve got your back too. Go ahead and grab that large skillet or wok, and let’s turn those humble greens into your next favorite Asian cuisine.

Chinese Broccoli Recipe

What you’ll learn in this recipe:

  • How to tell if the Chinese broccoli is fresh
  • Cooks stems first, then add leaves to prevent over/under cooking
  • Savory garlicky ginger miso sauce that pairs well with any vegetable dish

Why This Recipe Works

  • Quick & Easy: Who knew that a simple recipe could bring so much joy? This Chinese broccoli stir-fry is the easy peasy, lemon squeezy answer to your weeknight dinner dilemmas. With just a few minutes in a large wok or skillet and a handful of ingredients like garlic cloves, ginger, and miso paste, you’ve got a dish that’s faster than a takeout order from your favorite Chinese restaurant.
  • Nutrition-Packed Powerhouse: Gai Lan, also known as Chinese kale, is one of my favorite vegetables because it’s wildly nutritious and packed with vitamins, with a slightly bitter taste that’s way more interesting than your average American broccoli.
  • Versatile Veggie Victory: Whether you’re tossing it in as a side dish with white rice or brown rice, or mixing it into a larger stir-fry feast, this recipe is a champ at adapting. It’s like the Swiss Army knife of veggies – ready for anything, from a cozy family dinner to impressing your foodie friends at a potluck.

Ingredients

ingredient map Chinese Broccoli Recipe

  • Chinese broccoli
  • Ginger
  • Garlic
  • Chili peppers
  • Miso paste
  • Soy sauce

 

How to Make Chinese Broccoli – Step by Step

Cut the Chinese broccoli like this, which helps the vegetable cook evenly. Gai lan stems are thick, so they go at the bottom of the pan, which is hotter.

Chinese Broccoli on chopping board

Add 1″ of water to your wok, then add the ends of the stalk in first, at the bottom.

wok Chinese Broccoli

Lay the leaves on top.

placing broccoli leaves in wok

Cover the wok and let the vegetables cook.

lid on wok

Once the Chinese broccoli is done, remove them to a plate and wipe the wok dry. This will prevent splatters when you add in the cooking oil. Stir fry the aromatics: garlic, ginger, chile.

stirring aromatics for chinese broccoli recipe

Add in the remaining ingredients and stir. Let it simmer for just a bit and then pour on top of the Chinese broccoli and serve.

aromatics in wok for chinese broccoli recipe

Chinese Broccoli Garlicy Ginger Miso Sauce Recipe

What Is Chinese Broccoli?

veg

It comes from the same family as traditional broccoli, but it has a stronger, more pronounced taste. It’s bitter if you eat it raw, which is why it’s always cooked.

In Chinese, it’s gai lan or kai lan, pronounced “guy-LAN”. The stems are thick, the color of the leafy parts is more like kale (blue-green). While the florets of regular broccoli is eaten, many open florets on Chinese broccoli often means the vegetable is old and tough. The stems and leaves is what you eat.

Did you know that Broccolini is a cross between broccoli and gai-lan?

 

How to Tell if Chinese Broccoli is Fresh

For this and most other Chinese broccoli recipes you really want to use fresh broccoli. Chinese broccoli should have very few florets. If you see small white flowers blooming, it probably means it’s past its prime and will be tough and bitter.

Also take a look at the bottoms of the stem part. Fresh young Chinese broccoli will have a wet-milky-translucent-ish color in the center of the stem. Old Chinese broccoli stem will be dried up with a hard, white opaque center. Skip it.

Here’s a photo of fresh Gai Lan with soft, opaque-ish milky center.

close up of stems

plated Chinese Broccoli

Health Benefits Of Chinese Broccoli

Like many leafy green vegetables, Chinese broccoli is a powerhouse of nutrients. It contains high amounts of beta carotene. Beta carotene helps prevent age related macular degeneration (ARMD), which causes vision loss and eventually blindness. Additionally, Chinese broccoli is a good source of vitamin E. Vitamin E can improve immune function, preventing viral and bacterial infections. This green is a great source of dietary fiber as well. 

Top Tips for this Chinese Broccoli Recipe

  • The broccoli stems are thicker and should go at the bottom of the pan, to cook evenly.
  • Wipe off the water from the wok before you stir in the aromatics, this will prevent splattering.
  • Fresh young Chinese broccoli will have a wet-milky-translucent-ish color in the center of the stem.
  • You can substitute Chinese broccoli for broccolini. You can also use the same ingredients and sauce for almost all Asian vegetable stir-fries, for example, yu choy. The same seasonings also work for spinach and broccoli.

Chinese Broccoli FAQs

What exactly is Chinese broccoli, and how does it differ from regular broccoli?

Chinese broccoli, also known as Gai Lan or Chinese kale, is a leafy vegetable that’s a close cousin to the more familiar American broccoli. Unlike its cousin with thick stems and tiny florets, Chinese broccoli features flat leaves, open flowers, and a slightly bitter flavor. It’s a staple in Chinese food, especially in dishes like dim sum and stir fries.

Can I find the ingredients for this recipe at regular grocery stores?

Most of the ingredients like sesame oil, soy sauce, and garlic cloves are readily available at standard grocery stores. However, for more authentic flavors, a trip to Asian grocery stores might be your best bet. They’ll have a wider selection of ingredients specifically used in Chinese cooking.

Is this recipe suitable for a vegetarian or vegan diet?

Absolutely! This Chinese broccoli dish is a dream for vegetarians and vegans. It’s packed with plant-based goodness and doesn’t include any animal products, especially if you opt for vegetarian oyster sauce instead of the traditional kind. It’s a great dish to add to your green-eating repertoire.

Can I use a substitute for Chinese broccoli if I can’t find it?

Sure thing! While gai lan has its unique taste and texture, in a pinch, you can substitute it with broccoli rabe or even kale. These alternatives can mimic the leafy green vegetable experience, although the taste will be slightly different. Remember, cooking is all about improvisation and making it work for your palate.

What type of rice works best with this dish?

This Chinese broccoli recipe is quite versatile and pairs beautifully with any rice – be it white rice, brown rice, or even a bowl of sweet rice for a contrasting flavor. It’s all about your preference, so feel free to experiment!

Other Chinese Vegetable Recipes

Chinese Broccoli with Oyster Sauce (Steamy Kitchen)

Chinese Yu Choy Stir Fry (Steamy Kitchen)

Stir Fried Bok Choy Recipe (Steamy Kitchen)

Chinese Broccoli Beef Noodle Stir Fry (Steamy Kitchen)

Have you tried this Chinese Broccoli recipe? Feel free to leave a star rating and I’d love to hear from you in the comments below!

Chinese Broccoli with Garlicky Ginger Miso Recipe

Jaden
If you don't have Chinese broccoli, feel free to use any other greens like asparagus, broccoli, broccolini, broccoli rabe, mustard greens, napa cabbage, bok choy, etc.
5 from 3 votes
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Side Dish
Cuisine Asian
Servings 4 people
Calories 130 kcal

Ingredients
  

  • 1 pound Chinese broccoli gai lan
  • 2 tablespoons cooking oil
  • 1 teaspoon grated fresh ginger
  • 2 cloves garlic finely minced
  • 1 teaspoon hot chili pepper minced (optional)
  • 1 1/2 tablespoons miso paste
  • 2 tablespoons water
  • 1 tablespoon soy sauce
  • 1 teaspoon Asian sesame oil

Instructions
 

  • Trim ends of the Chinese broccoli. Line up the Chinese broccoli with the stems facing same direction. Cut the stalks in half to separate the thick stems from the leaves.
  • Add one inch of water to a wok, pot or large saute pan and bring to a simmer on medium heat. Layer in the broccoli stems at the bottom of the pan and layer the leaves on top of the stems. You want the thick stems closer to the bottom of the pan so that they will cook faster. Steam for 3 minutes. Use tongs to lift the leaves to a plate. Check the stems to make sure they are cooked - they should be easily pierced with a knife. Thicker stems might need an additional minute.  
  • Discard the remaining water in the pan and wipe dry with a towel. Return pan to the stove and add in the cooking oil and ginger, garlic and chile pepper. Turn the heat to medium-low. Once the oil in the wok begins shimmering, cook for another 15 seconds (take care not to burn the aromatics). Stir in the miso paste, water, soy sauce and sesame oil and cook another 15 seconds. Add the Chinese broccoli back into the pan, give everything a quick stir, then plate for serving.

Notes

The broccoli stems are thicker and should go at the bottom of the pan, to cook evenly.
Wipe off the water from the wok before you stir in the aromatics, this will prevent splattering.
Fresh young Chinese broccoli will have a wet-milky-transluscent-ish color in the center of the stem.
You can substitute Chinese broccoli for broccolini. You can also use the same ingredients and sauce for almost all Asian vegetable stir-fries, for example, yu choy. The same seasonings also work for spinach and broccoli.

Nutrition

Calories: 130kcalCarbohydrates: 9gProtein: 4gFat: 8gSodium: 360mgPotassium: 8mgFiber: 1gSugar: 3gVitamin A: 2000IUVitamin C: 106.3mgCalcium: 83mgIron: 1.1mg
Tried this recipe?Let us know how it was!