Serves 4
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Sichuan always does it right when it comes to spice, and this gai lan and pork mince dish is no exception. For a quick-and-easy dinner, whip up this fragrant and appetising dish in under half an hour, and have it served with some warm rice. It’s the ultimate recipe to warm your insides after a long day, leaving you with more time left to unwind for the night.


  • 1 bunch gai lan (Chinese broccoli), trimmed, tough stalks peeled
  • ⅓ cup (80 ml) peanut or rice bran oil
  • 2 birdseye chillies, sliced
  • 5 piece ginger, peeled, finely chopped
  • 200 g pork mince
  • ¼ cup (60 ml) salt-reduced chicken stock
  • 1 tbsp shaoxing wine (Chinese rice wine) or dry sherry
  • 1 tbsp malt vinegar
  • 2 tsps salt-reduced soy sauce
  • 1 tsp sugar
  • ½ tsp sesame oil
  • 2 green onions (shallots), finely sliced
  • 3 cups steamed rice (from 1 cup raw), to serve
Cut gai lan into 6 cm lengths. Heat half of peanut oil in a wok or large frying pan on high. Reduce heat to medium. Stir-fry gai lan for 1-2 mins, until bright green. Set aside.

Heat remaining peanut oil in wok on high. Stir-fry chilli for 30 secs, until fragrant. Add ginger. Stir-fry for 30 secs, until fragrant. Add pork and stir-fry for 3-4 mins, until browned.


Combine stock, shaoxing wine, vinegar, soy sauce and sugar. Add to wok and stir-fry for 1 min, until combined. Return gai lan to wok and stir-fly for 2-3 mins, until liquid is almost evaporated. Remove from heat. Stir in sesame oil. Top with green onion and serve with rice.

TIP If you’re not fond of pork, you could replace it with beef, chicken or turkey mince, if you like.

Photo: bauersyndication.com.au

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