Chinese Broccoli (Gai Lan) Stir Fry with Pork Belly

Simple yet satisfying veggie fixes that is easy to make, healthy and very comforting. This Chinese broccoli (Gai Lan 芥兰) stir fry is tender yet crisp vegetable cooked together with juicy and tasty pork belly. What a heavenly combination. It is such a classic vegetable dish that is commonly found in most Asian household. So, what does Chinese broccoli or Gai Lan taste like? I found it taste a bit more like Kale, a bit on the bitter side. Texture-wise is a bit crisp yet tender at the same time, maybe because they are in the same family as broccoli.

In a restaurant, especially in a Dimsum place, they are usually blanched and drizzled with oyster sauce. However, there are many ways to cook Gai Lan. This recipe of Chinese broccoli stir fry with pork belly is just one way to cook it. I use rice wine in the recipe, I would strongly suggest using it, because rice wine will reduce the greasiness from the pork belly and, at the same time, it will also enhance the crispiness of the Chinese broccoli. Rice wine brings a balance of all the flavors of this stir fry dish. Let’s get cooking, shall we?

Tool I used:

• Nonstick Wok – I love this wok because it is easy to clean, heat-up evenly, and, the best part, it is non-stick. This is a great kitchen tool to have, especially for stir-frying, making fried rice, fried noodle, and much more.

Tip: Separate the cut Gai Lan’s stems and leaves. Cook the stems first, as it takes longer time to cook. Then, cook the leaves. Also, when the leaves start to wither, you should add the cornstarch-water mixture and cook for a bit longer. You don’t want to overcook Gai Lan, because it tastes best when it still has the ‘crunch’.

Ingredient:

• 1 lb Gai Lan (Chinese Broccoli)
• 8 oz pork belly – cut into bite-sized
• 3 cloves garlic – minced
• 1 tablespoon rice wine
• 2 tablespoons oyster sauce
• Salt and pepper to taste
• ½ cup water
• 2 teaspoons corn starch – mixed with 2 tablespoons of water

Direction:

• Wash and drain Gai Lan (Chinese broccoli) thoroughly. Cut about 1 inch off the end of the stalks. Then, cut the Gai Lan about 3 inches long. For thicker stem, cut the stem about 1-inch diagonally. The goal is to have bite-sized pieces. Separate the stems and leaves.
• Pre-heat the wok. Once heated, add pork belly into the wok. You do not need any oil, because there will be oil coming off from the pork belly.
• Stir and cook the pork belly for about 3-5 minutes or until the pork turns into brownish-golden color.
• Add minced garlic, rice wine, Gai Lan stems, salt, pepper, and water. Give it a good stir and cook for about 3-5 minutes. Stems cook longer than the leaves that’s why we put the stems first.
• Then, add Gai Lan’s leaves and give it a quick stir. Cook for about 3 minutes or until the leaves starts to wither. Taste and adjust seasoning if needed.
• Add the cornstarch-water mixture to the wok, stir until all mixed well and let it cook until it boils.
• Serve and enjoy it with warm fluffy steamed rice!