GAI LAN (CHINESE BROCCOLI) STIR FRY with Sichuan pepper and garlic
Recipe type: side
Cuisine: Chinese
Prep time: 
Total time: 
Serves: 4
Gai Lan Chinese broccoli: have you ever tried them? Quick, easy and delicious! If you follow my posts, you know, I love Asian food so much! This recipe requires just 20 minutes, and it is perfect aside other Chinese delicacies, like the Kung Pao, or the pork belly Shanghai style, or just served with steamed rice!
  • 2 Lb (900 g) Gai Lan (Chinese broccoli)
  • 4 tbsp peanuts oil
  • 2/3 cup (100 g) dried cashew
  • 2 tsp Sichuan pepper
  • 1 star anise
  • 2 tbsp ginger root, grated
  • 1 tsp red hot chili flakes
  • 1 tbsp Oyster sauce
  • 2 tbsp dark soy sauce
  • 2 tbsp light soy sauce
  1. STIR-FRY CASHEWPour the peanuts oil into a wok or a non-stick saucepan, then place over medium heat. When the oil is hot, but not smoky, stir-fry the dried cashew until golden, then raise and dry them with paper towels. Filter and save the oil for the next steps. Alternatively, use pre-roasted cashew.
  2. GAI LAN CHINESE BROCCOLI INTO THE WOKRinse the Gail Lan Chinese broccoli and eliminate any trace of dirt. Now, reheat the oil into the wok and saute the peeled garlic along with chili flakes, and Sichuan peppers, and star anise, until pale golden. After that, add the Gai Lan and stir-fry 5 minutes over high heat.
  3. SOY SAUCE AND GINGER ROOTNow, pour the soy sauces, and the Oyster sauce, and grated ginger root, then stir-fry 5 minutes more. Finally, add the fried cashew, cook 2 minutes more, and serve, done but still crunchy.
Recipe by philosokitchen at