Garlicky Coconut Gai Lan Recipe

Beth Renzetti


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

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15 Min
15 Min
Stove Top


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


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

About Garlicky Coconut Gai Lan Recipe

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