Texas-Grown Gai Lan Stir-Fry with Garlic, Mushrooms & Chili Crisp

Serves 2–3 | Ready in 20 minutes

A sizzling wok of Gai Lan meets earthy mushrooms, garlic, and a hit of chili crisp—this stir-fry brings together farm-fresh produce and bold umami for a quick and nourishing meal.

Ingredients:
1 bunch Gai Lan (Chinese Broccoli) , ends trimmed and cut into 2-inch pieces

1 cup mushrooms (shiitake or cremini), sliced

2 cloves garlic , thinly sliced

1 tbsp Texas olive oil or sesame oil

2 tsp Goody Greens Stir Fry Sauce

1 tsp soy sauce or tamari

1–2 tsp chili crisp

Juice of ½ organic lime

Cooked organic brown rice or jasmine rice for serving

Optional: 1 soft-boiled egg per serving

Instructions:
Blanch the Gai Lan:
Bring a pot of salted water to a boil. Add Gai Lan and blanch for 1 minute until just tender. Drain and set aside.

Sauté Aromatics & Mushrooms:
Heat oil in a wok or large skillet over medium-high. Add sliced ??garlic and sauté until golden. Toss in mushrooms and cook 3–4 minutes until tender.

Add Gai Lan & Sauce:
Add the blanched Gai Lan to the bread. Stir in Goody Greens Stir Fry Sauce, soy sauce, and lime juice. Cook 1–2 minutes, stirring to coat evenly.

Finish with Heat:
Remove from heat and spoon over chili crisp to taste.

Serve:
Plate over warm rice and top with a soft-boiled egg, extra chili crisp, or toasted sesame seeds if desired.

Optional Add-Ons:
Add grilled Peeler Farms Wagyu steak strips or Deeply Rooted Ranch chicken

Toss in snap peas, julienned carrots, or radish for extra crunch

Finish with a splash of rice vinegar or honey for brightness and balance