Uploaded May 2026 | Updated September 2026, 2 weeks ago
This Chinese Broccoli Stir Fry is prepared using a refined Cantonese style method that focuses on texture, aroma, and presentation. The dish may look simple, but a few important techniques make a big difference in achieving the clean and vibrant restaurant style result.
In this video, I show how blanching the Chinese broccoli with a small amount of baking soda helps preserve its bright green color and tender crisp texture. I also use garlic oil instead of chopped garlic to create a cleaner and more elegant flavor. Finally, the seasoning is balanced with a combination of oyster sauce and light soy sauce for a lighter and more refined finish.
For the downloadable recipe, detailed cooking notes, and more information about the techniques used in this video, please visit my blog post below:
tasteasianfood.com/chinese-broccoli-stir-fry
#ChineseBroccoli #GaiLan #stirfry
==================================
00:00 Introduction
00:32 Preparing the Chinese Broccoli
03:54 Making Garlic Oil
04:08 Preparing the Sauce
05:04 Final Stir Fry
08:22 Recipe
==================================
RECIPE:
Ingredients:
500 g Chinese broccoli (Gai Lan or Kai Lan)
6 cloves garlic, thinly sliced
1.5 tablespoons oyster sauce
1.5 tablespoons light soy sauce
1 teaspoon sugar
3 tablespoons hot water
2 tablespoons cooking oil
2 teaspoons salt for blanching
1/2 teaspoon baking soda for blanching
Water for blanching
Method:
1. Preparing the Gai Lan
- Wash the Chinese broccoli thoroughly and drain well.
- Trim off the bottom ends slightly to remove tough and fibrous sections.
- Peel the outer layer of thicker stems if necessary.
- Make a shallow crisscross cut lengthwise at the base to help them cook more evenly.
2. Blanching the Gai Lan
- Fill a wok or wide pan with water and bring it to a boil.
- Add salt, baking soda, and oil to the water.
- Arrange the Chinese broccoli so the stems are submerged while the leafy parts remain above the water initially. Blanch the stems for 2 minutes.
- Gently submerge the entire vegetable in the water and blanch for an additional 2 minutes (the exact cooking time depends on the size and thickness of the Chinese broccoli). Remove immediately and drain well in a colander.
- Spread the vegetables on a large plate to cool slightly and release excess moisture.
3. Preparing the Garlic Oil and Sauce
- Combine oyster sauce, light soy sauce, sugar, and water or stock in a small bowl.
- Warm the mixture gently until the sugar dissolves.
- Heat the oil over low heat and fry the garlic slices gently until lightly golden.
- Remove the garlic slices and set aside.
- Keep the garlic-infused oil in the wok for stir-frying.
4. Final Stir Fry
- Turn the heat to high. Add the blanched Chinese broccoli into the wok.
- Toss quickly over high heat for about 1 minute. Season lightly with salt.
- Add about two-thirds of the prepared sauce mixture.
Return the garlic slices to the wok and toss briefly to combine.
- Stir fry just until the vegetables are glossy, tender, crisp, and heated through.
5. Plating and Serving
- Arrange the Chinese broccoli neatly in one direction on an oblong serving plate.
- Slightly overlap the stalks for a cleaner and fuller presentation.
- Spoon the remaining sauce onto the bottom of the vegetables.
=======================================
The soundtracks in this video have the following Artlist license:
License Owner - KWAN KA PANG
License Number - 540246
Amos Ever Hadani - Dancing with My Baby
=======================================
Website: tasteasianfood.com
facebook.com/TasteOfAsianFood
twitter.com/KwanKaPang
pinterest.com/kwankapang
instagram.com/kwankapang
This Chinese Broccoli Stir Fry is prepared using a refined Cantonese style method that focuses on texture, aroma, and presentation. The dish may look simple, but a few important techniques make a big difference in achieving the clean and vibrant restaurant style result.
In this video, I show how blanching the Chinese broccoli with a small amount of baking soda helps preserve its bright green color and tender crisp texture. I also use garlic oil instead of chopped garlic to create a cleaner and more elegant flavor. Finally, the seasoning is balanced with a combination of oyster sauce and light soy sauce for a lighter and more refined finish.
For the downloadable recipe, detailed cooking notes, and more information about the techniques used in this video, please visit my blog post below:
tasteasianfood.com/chinese-broccoli-stir-fry
#ChineseBroccoli #GaiLan #stirfry
==================================
00:00 Introduction
00:32 Preparing the Chinese Broccoli
03:54 Making Garlic Oil
04:08 Preparing the Sauce
05:04 Final Stir Fry
08:22 Recipe
==================================
RECIPE:
Ingredients:
500 g Chinese broccoli (Gai Lan or Kai Lan)
6 cloves garlic, thinly sliced
1.5 tablespoons oyster sauce
1.5 tablespoons light soy sauce
1 teaspoon sugar
3 tablespoons hot water
2 tablespoons cooking oil
2 teaspoons salt for blanching
1/2 teaspoon baking soda for blanching
Water for blanching
Method:
1. Preparing the Gai Lan
- Wash the Chinese broccoli thoroughly and drain well.
- Trim off the bottom ends slightly to remove tough and fibrous sections.
- Peel the outer layer of thicker stems if necessary.
- Make a shallow crisscross cut lengthwise at the base to help them cook more evenly.
2. Blanching the Gai Lan
- Fill a wok or wide pan with water and bring it to a boil.
- Add salt, baking soda, and oil to the water.
- Arrange the Chinese broccoli so the stems are submerged while the leafy parts remain above the water initially. Blanch the stems for 2 minutes.
- Gently submerge the entire vegetable in the water and blanch for an additional 2 minutes (the exact cooking time depends on the size and thickness of the Chinese broccoli). Remove immediately and drain well in a colander.
- Spread the vegetables on a large plate to cool slightly and release excess moisture.
3. Preparing the Garlic Oil and Sauce
- Combine oyster sauce, light soy sauce, sugar, and water or stock in a small bowl.
- Warm the mixture gently until the sugar dissolves.
- Heat the oil over low heat and fry the garlic slices gently until lightly golden.
- Remove the garlic slices and set aside.
- Keep the garlic-infused oil in the wok for stir-frying.
4. Final Stir Fry
- Turn the heat to high. Add the blanched Chinese broccoli into the wok.
- Toss quickly over high heat for about 1 minute. Season lightly with salt.
- Add about two-thirds of the prepared sauce mixture.
Return the garlic slices to the wok and toss briefly to combine.
- Stir fry just until the vegetables are glossy, tender, crisp, and heated through.
5. Plating and Serving
- Arrange the Chinese broccoli neatly in one direction on an oblong serving plate.
- Slightly overlap the stalks for a cleaner and fuller presentation.
- Spoon the remaining sauce onto the bottom of the vegetables.
=======================================
The soundtracks in this video have the following Artlist license:
License Owner - KWAN KA PANG
License Number - 540246
Amos Ever Hadani - Dancing with My Baby
=======================================
Website: tasteasianfood.com
facebook.com/TasteOfAsianFood
twitter.com/KwanKaPang
pinterest.com/kwankapang
instagram.com/kwankapang
