Garlicky Coconut Gai Lan Recipe

Beth Renzetti

By
@elmotoo

aka Chinese broccoli! I found this at Valentina's 'Cooking on the Weekends' blog: cookingontheweekends.com & adapted slightly for my own tastes.


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Rating:

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Serves:

4

Prep:

15 Min

Cook:

15 Min

Method:

Stove Top

Ingredients

3 Tbsp
grapeseed oil
1 Tbsp
minced fresh garlic
1 1/2 tsp
finely chopped lemongrass (or same amount from a convenient tube found in the produce section of many grocery stores)
5 c
washed & dried chinese broccoli
1/2 c
coconut milk
salt & pepper to taste
crushed red pepper to taste

Directions Step-By-Step

1
Coat the bottom of a medium-sized sauté pan with grape seed oil and place it over medium-low heat.
2
Add the garlic and lemongrass and sauté until it's very aromatic and has softened a bit, about 2 minutes.
3
Turn the heat to medium-high and add the Chinese broccoli. Cook, stirring from time to time, until it's completely wilted and the bottom of the pan is becoming dry, about 10 minutes.
4
Pour in the coconut milk, stir, and gently cook until it has almost completely absorbed into the Chinese broccoli, about 2 minutes.
5
Season with sea salt and freshly ground black pepper to taste. Sprinkle with red pepper flakes if desired.

About this Recipe

Course/Dish: Vegetables
Main Ingredient: Vegetable
Regional Style: Chinese
Other Tags: Quick & Easy, Healthy