This stir-fried Chinese kale (gai lan) is crisp-tender, garlicky, and deeply savory. The quick garlic sauce coats the greens just enough to enhance their natural bitterness without overpowering them. It’s a simple, authentic side that comes together in minutes.
This is Let’s Veg flavor hot pan, fast hands.
Kale with Garlic Sauce
Stir-fried Chinese kale tossed in a savory garlic sauce. A fast Let’s Veg recipe perfect for bold, simple vegetable sides.
Ingredients
Equipment
soup pot with lid
Cooking Instructions
- Bring a pot of salted water to a boil. Blanch Chinese kale for 1-2 minutes until bright green. Drain well.
- Heat oil in a wok or large skillet over medium-high heat.
- Add garlic and stir-fry for 10-15 seconds until fragrant (do not brown).
- Add blanched kale and toss quickly.
- Stir garlic sauce ingredients together and pour into the pan.
- Stir-fry 1-2 minutes until sauce thickens and coats the greens.
- Remove from heat and serve immediately.
Nutrition
Notes
Blanching keeps the kale tender and vibrant
Add chili oil for heat
Serve with rice or noodles