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You are here: Home / Gluten Free / GAI LAN (CHINESE BROCCOLI) STIR FRY with Sichuan pepper and garlic

GAI LAN (CHINESE BROCCOLI) STIR FRY with Sichuan pepper and garlic

04/06/2017 by Filippo Trapella 2 Comments

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!  

GAI LAN (CHINESE BROCCOLI) STIR FRY with Sichuan pepper and garlic

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  • 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

GAI LAN (CHINESE BROCCOLI) STIR FRY with Sichuan pepper and garlic

STIR-FRY CASHEW

Pour 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.

GAI LAN (CHINESE BROCCOLI) STIR FRY with Sichuan pepper and garlic

GAI LAN CHINESE BROCCOLI INTO THE WOK

Rinse 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.

GAI LAN (CHINESE BROCCOLI) STIR FRY with Sichuan pepper and garlic

SOY SAUCE AND GINGER ROOT

Now, 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.

Did you like this recipe? please click here, leave a comment and vote 5 stars!
This simple action help the growth of this blog and make very happy 🙂

GAI LAN (CHINESE BROCCOLI) STIR FRY with Sichuan pepper and garlic

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PRINTABLE VERSION

GAI LAN (CHINESE BROCCOLI) STIR FRY with Sichuan pepper and garlic
 
Print
Prep time
20 mins
Total time
20 mins
 
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!
Author: Filippo Trapella - philosokitchen.com
Recipe type: side
Cuisine: Chinese
Serves: 4
Ingredients
  • 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
Instructions
  1. STIR-FRY CASHEW
    Pour 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 WOK
    Rinse 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 ROOT
    Now, 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.
3.5.3226

GAI LAN (CHINESE BROCCOLI) STIR FRY with Sichuan pepper and garlic

Filed Under: Appetizers, Gluten Free, Paleo, Recipes, Sides, Vegan, Vegetarian Tagged With: chili, chinese, Chinese broccoli, easy, fast, Gai Lan, garlic, greens, quick, sauteed, Sichuan, side, spicy, stir-fry, vegan, vegetarian

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Comments

  1. Chi mijares says

    04/26/2017 at 6:54 pm

    I would try this.

    Reply
    • Filippo Trapella says

      04/26/2017 at 7:31 pm

      Cool, let me know 🙂

      Reply

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