Chinese Broccoli27 Reviews
- Prep: 10 min
- Cook: 10 min
- Ready In: 20 min
“This is my favorite creation that combines Asian flavors with this wonderful veggie.” - by Somer
Original recipe yields 4 servings
- Bring a large pot of lightly salted water to a boil. Add the Chinese broccoli and cook uncovered until just tender, about 4 minutes. Drain and set aside.
- Meanwhile, whisk the sugar, cornstarch, soy sauce, vinegar, sesame oil, hoisin sauce, ginger, and garlic together in a small saucepan over medium heat until thickened and no longer cloudy, 5 to 7 minutes. Toss the broccoli in the sauce and serve.
Amount Per Serving (4 total)
- 130 cal
- 4.3 g
- 21.5 g
Based on a 2,000 calorie diet
Reviews (27)Rate This Recipe
"I simply love Gai Lan. It is one of the best veggies I've ever had. I have found it at Chinese and Vietnamese markets, but usually I get it at the China Market near my house. It's bitter so ends up ..." See moregoing really well with a sweeter sauce. This recipe is VERY close to what I usually do so I feel justified in reviewing it. When I blanch my gai lan, I put in a teaspoon of salt, teaspoon of baking soda and a thick slice of ginger (or some bottled minced is good too) in the water. For the sauce I like using some oyster sauce so it's half hoisin/half oyster. (I use vegetarian oyster sauce purchased at the Chinese market). I've also left out the oil and been fine, but the oil is good too. Other than that my recipe is pretty much the same. You could do less garlic if you don't like it, but I love garlic."
"Great combination of flavors for Gai Lan. I didn't boil it, just sauted in a bit of oil before adding the sauce. I added a cubed small kohlrabi as well...." See more"
"I like to use this sauce to toss not only Gai Lan, but also broccoli or green beans. It makes a flavorful veggie side for any asian meat & steamed rice dish. I find that half the sauce is plenty for..." See more 1 bunch or 1 pound of veggies, but this is just preference. I like my veggies just lightly coated. Thanks for the recipe!"
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