Chinese greens with garlic are everyday Chinese cooking: blanched, finished with oil, and served hot to keep the rest of the table in balance. Gai lan (芥兰) and yu choy (油菜) are the most common—greens chosen for their bitterness, snap, and ability to stay intact under quick cooking.
Why This Dish Matters
They show up because rich food needs balance. Between braised meats, steamed fish, and noodles, a plate of simply cooked greens keeps the meal grounded and moving. During Lunar New Year, greens are also associated with growth and continuity.
Technique Spotlight: Blanch, Drain, Finish
This dish is about order, not effort.
The greens are blanched first to tenderize thick stems and set color. They must be drained thoroughly—any water left behind dulls the oil and flattens the finish.
Garlic is warmed gently in oil until fragrant, never browned. The greens go in just long enough to coat and heat through.
This is not a stir-fry.
It’s blanch, drain, finish.
Ingredients
Greens (Structure & Bite)
Chinese Broccoli (Gai Lan 芥兰) or Yu Choy (油菜)
These greens hold their shape and bitterness under quick cooking. Gai lan is sturdier, with thick stems and chew; yu choy is more tender. The method stays the same.
Substitutes
Broccolini is the closest stand-in and behaves almost identically. Rapini works if you want more bitterness. Baby bok choy is acceptable with adjusted cooking times. Standard broccoli, spinach, and kale change the dish—don’t use them.
Fat & Aromatics (Flavor Without Weight)
Neutral Oil
Peanut, avocado, or canola. This is a carrier, not a statement. Olive oil pulls the dish off course.
Garlic, Thinly Sliced
Sliced garlic infuses slowly and sweetly. Minced garlic burns before the greens are ready.
Seasoning & Finish (Control First)
Oyster Sauce
Depth and salinity, used sparingly.
Light Soy Sauce
Rounds and connects the dish.
Sugar
A small amount to balance bitterness. You shouldn’t taste it.
Salt
Only if needed. Properly salted blanching water does most of the work.
Toasted Sesame Oil (Optional)
A few drops at the end. More than that overwhelms.
No stock. No slurry. No chili.
The dish stays clean on purpose.
How It Comes Together
- Blanch the greens in well-salted water until just tender. Drain completely.
- Warm garlic gently in oil. Add the greens, then oyster sauce, soy, and a pinch of sugar. Toss briefly—just until coated and hot.
- The stems should have bite. The leaves should shine, not weep.
- Serve immediately.
What Can Go Wrong
- Watery greens → not drained well
- Bitter flavor → garlic browned
- Flat taste → under-seasoned water
- Oily dish → too much oil, not enough restraint
Variations & Regional Notes
- Some cooks finish with fried garlic or a splash of Shaoxing wine. At banquet tables, greens may carry more sauce.
- This version reflects home cooking: fast, direct, and balanced.
- Change it deliberately—or don’t change it at all.
Serving & Pairing
Serve hot, family-style, alongside braised meats, steamed fish, or noodles. Chinese greens aren’t a side dish.
Wine Pairing
- Dry Riesling, Grüner Veltliner, or a light lager. Keep it crisp and restrained.
- Avoid reds and oaked whites. Garlic and bitterness leave no room for weight.
Equipment
- Large pot
- Colander
- Wide pan or wok
- Tongs or spider
Storage & Make-Ahead
This dish is meant to be eaten immediately. Leftovers soften and lose their snap. Reheat only if you must, and quickly.
Chinese Greens with Garlic (Broccolini)
Equipment
- Equipment
- Colander
- Wide sauté pan or wok
- Tongs or spider
Ingredients
Ingredients
- 1 ½ lb broccolini ends trimmed (thick stems split lengthwise if needed)
- 2 tablespoon neutral oil peanut, avocado, or canola
- 4 cloves garlic thinly sliced
- 1 tablespoon oyster sauce
- 1 teaspoon light soy sauce
- ½ teaspoon sugar
- Kosher salt as needed
- ¼ teaspoon toasted sesame oil optional (finish only)
Instructions
Instructions
- Bring a large pot of well-salted water to a rolling boil.
- Add 1 ½ lb broccolini and blanch for 60–90 seconds until bright green and crisp-tender.
- Drain thoroughly in a colander (excess water will dilute the glaze).
- Heat 2 tablespoon neutral oil in a wide pan over medium heat.
- Add 4 sliced garlic cloves and cook 30 seconds, just until fragrant (do not brown).
- Add drained broccolini and toss to coat in garlic oil.
- Add 1 tablespoon oyster sauce, 1 teaspoon soy sauce, and ½ teaspoon sugar. Toss for 1 minute until glossy and heated through.
- Taste and adjust with salt only if needed. Finish with ¼ teaspoon sesame oil if using.
- Serve immediately.
Notes
Storage Best eaten immediately. Leftovers soften; reheat quickly in a hot pan with a splash of water.
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