Gai Lan (Chinese Broccoli) 

By Kay Chun

Published Jan. 29, 2025

Gai Lan (Chinese Broccoli) 
Christopher Testani for The New York Times. Food Stylist: Simon Andrews.
Total Time
20 minutes
Prep Time
10 minutes
Cook Time
10 minutes
Rating
5(38)
Comments
Read comments

A member of the brassica family, gai lan (also known as Chinese broccoli) tastes like a cross between broccoli and broccoli rabe, with a nice balance of slightly sweet and bitter. Gai lan is typically boiled or steamed with aromatics, then enjoyed plain or drizzled with oyster sauce. Here, it’s simply pan-steamed with garlic, ginger and toasted sesame oil. White pepper, common in Chinese cookery, offers milder heat that pairs well with the gai lan, but black pepper is also fine. This quick side is wonderful with roasted chicken and fish; leftovers can be chopped and added to fried rice or pasta the next day.

  • or to save this recipe.

  • Subscriber benefit: give recipes to anyone
    As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.
    Subscribe

  • Print Options

Advertisement

Ingredients

Yield:4 servings
  • 1tablespoon neutral oil
  • 3garlic cloves, thinly sliced
  • 1tablespoon minced fresh ginger
  • 1teaspoon toasted sesame oil
  • 1pound gai lan (Chinese broccoli), thick stems (½-inch thick or more) cut off and halved lengthwise
  • Salt
  • Ground white pepper
  • Toasted sesame seeds (optional), for garnish
Ingredient Substitution Guide
Cooking Newsletter illustration

Opt out or contact us anytime. See our Privacy Policy.

Opt out or contact us anytime. See our Privacy Policy.

Preparation

  1. Step 1

    In a large (12-inch) lidded skillet, combine oil, garlic and ginger over medium. Once the mixture starts to sizzle, cook, stirring, until fragrant, 1 minute.

  2. Step 2

    Add ¾ cup water, the sesame oil and gai lan, and season with salt and white pepper. Toss to evenly coat, then cover and cook, stirring every few minutes, until the leaves are wilted, stems are tender but retain some bite, and liquid is reduced and saucy, about 8 minutes. (If the dish is quite liquidy after cooking, simply uncover and cook 1 to 2 minutes longer to reduce liquid until saucy). Season to taste with salt and white pepper.

  3. Step 3

    Transfer gai lan to a serving plate and drizzle with the remaining sauce in the pan. Garnish with sesame seeds, if using, and serve warm.

Ratings

5 out of 5
38 user ratings
Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

Private Notes

Leave a Private Comment on this recipe and see it here.

Comments

Alfonso Bedoya

Gai lan, or “green vegetable” (青菜), is a common and very simple side dish in the “water country”around Suzhou, Shanghai, Hangzhou and Shaoxing. In fact, adding a splash or two of Shaoxing wine into the pan might not hurt things a bit…

LC

Slicing leaves in half and stems into 2” to 3” large angled pieces makes the Gai Lan cook quickly. I cook with minced garlic and ginger in a few tablespoons of olive oil. After 2 to 3 minutes stirring on high heat the Gai Lan is a beautiful deep green and doesn’t need any further ingredients.

Il Bobo

Okay to use common broccoli?

Elaine

We like to top it off with oyster sauce.

Al G

The sesame oil can be applied when plated. You will get the full fragrance of it that way.

ez2remember

We've always stir fried, usually with beef, garlic, etc. Never boiled or steamed.

Private comments are only visible to you.

Recipe Tags

Advertisement

or to save this recipe.