Gai Lan Recipe with Garlic and Coconut
Sautéed Gai Lan is super easy and quick to prepare, and a nice switch from kale or spinach. And the Asian flavors in this recipe will win you over!
Prep Time2 minutes mins
Cook Time13 minutes mins
Total Time15 minutes mins
Course: Side Dish
Cuisine: Asian
Keyword: unique vegan sides, Asian side dishes, vegan side dishes
Servings: 4
Calories: 121kcal
- grapeseed oil for the pan
- 1 tablespoon fresh garlic, minced
- 1½ teaspoons finely chopped lemongrass
- 5 cups gently packed Gai Lan (including stems), washed and dried
- ⅓ cup light coconut milk
- salt and freshly ground black pepper
- Togarashi
Sauté garlic and lemongrass. Coat the bottom of a medium-sized sauté pan with grapeseed oil and place it over medium-low heat. Add the garlic and lemongrass and sauté until it's very aromatic and has softened a bit, about 2 minutes.
Add gai lan and cook. Turn the heat to medium-high and add the Gai Lan. Cook, stirring from time to time, until it's completely wilted and the bottom of the pan is becoming dry, about 10 minutes.
Add coconut milk. Pour in the coconut milk, stir, and gently cook until it has almost completely absorbed into the Gai Lan, about 2 minutes.
Season. Season with sea salt and freshly ground black pepper to taste (Here's How to Season to Taste.) Sprinkle with Togarashi if desired.
Togarashi is the Japanese word for red chili peppers. It’ll add some great heat.
Calorie count is only an estimate.
Calories: 121kcal