A simple stir-fry that lets your greens shine.
This is one of those recipes that proves vegetables can be the hero. Chinese broccoli (also known as gai lan or kai lan) has a bold, slightly bitter bite that pairs beautifully with garlicky oil and a drizzle of sesame. It’s fast, nourishing, and just quietly addictive. Bonus: it’s gluten-free, low-carb, vegan and full of crunch.
Whether you're serving it warm alongside your favourite protein or chilled the next day as part of a lunchbox, it’s a delicious way to get your greens in.
🥢 Ingredients
(serves 6 as a side)
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1.5kg Chinese broccoli Gai Lan (or Broccolini if needed – see note)
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2 tbsp avocado or neutral oil
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2 tsp fresh garlic, grated
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½ tsp coarse sea salt (divided)
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1–2 tsp toasted sesame oil (to finish)
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1 tbsp coconut aminos (or see swap below)
🔥 Method
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Prep the veg:
Trim about 1cm off the base of the Chinese broccoli stems and discard.
Separate stems from leaves. Slice stems diagonally into 5–6cm pieces. Halve the leaves.
Rinse both parts separately and drain well. -
Cook the stems:
Heat a large wok or skillet over medium-high. Add oil, then toss in the stems. Stir-fry for about 2 minutes, or until they turn bright green. Sprinkle with ¼ tsp salt.
Add garlic and stir to coat. -
Add the leaves:
Toss the leaves in and scoop the stems and garlic on top. Cover with a lid and lower the heat to medium. Cook for 2–3 minutes until the leaves wilt and deepen in colour. -
Finish it off:
Season with remaining salt, toss quickly, and remove from heat.
Drizzle over sesame oil and coconut aminos. Serve hot, warm, or cold.
💡 Tips & Swaps
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No Chinese broccoli?
Broccolini is a great substitute and is slightly sweeter. -
Want to mellow the bitterness?
Blanch the chopped stems in boiling water for 1 minute, and the leaves for 15 seconds. Then plunge into cold water before stir-frying. -
Using soy sauce or tamari instead?
Start with ½ tbsp soy sauce + ¼ tsp sugar instead of coconut aminos. -
Fancy it more traditional?
Add a splash of Shaoxing wine or rice wine when stir-frying for extra depth (just a little – a teaspoon will do).
🥬 In Season Spotlight
Gai lan is often overlooked for its flashier cousin, broccolini, but it’s got character. Look for dark green, glossy leaves and firm stems – and if you’re shopping with us, you’ll know we’ve done the quality checks already.
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