Chinese Broccoli

Chinese Broccoli

31 Reviews 2 Pics
  • Prep

    10 m
  • Cook

    10 m
  • Ready In

    20 m
Somer
Recipe by  Somer

“This is my favorite creation that combines Asian flavors with this wonderful veggie.”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 4 servings

Directions

  1. 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.
  2. 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.

Share It

Reviews (31)

Rate This Recipe
Diyeana
39

Diyeana

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 going 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.

Lace
26

Lace

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.

TTV78
22

TTV78

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 1 bunch or 1 pound of veggies, but this is just preference. I like my veggies just lightly coated. Thanks for the recipe!

More Reviews

Similar Recipes

Fried Broccoli
(136)

Fried Broccoli

Chinese Pepper Steak
(95)

Chinese Pepper Steak

Chinese Broccoli Slaw
(87)

Chinese Broccoli Slaw

Broccoli with Poppy Seed Butter and Parmesan Cheese
(55)

Broccoli with Poppy Seed Butter and Parmesan Cheese

Shrimp with Broccoli in Garlic Sauce
(15)

Shrimp with Broccoli in Garlic Sauce

Broccoli with Buttery Crumbs
(6)

Broccoli with Buttery Crumbs

Nutrition

Amount Per Serving (4 total)

  • Calories
  • 130 cal
  • 7%
  • Fat
  • 4.3 g
  • 7%
  • Carbs
  • 21.5 g
  • 7%
  • Protein
  • 3 g
  • 6%
  • Cholesterol
  • < 1 mg
  • < 1%
  • Sodium
  • 705 mg
  • 28%

Based on a 2,000 calorie diet

Top

<

previous recipe:

Chinese Broccoli Slaw

>

next recipe:

Broccoli with Poppy Seed Butter and Parmesan Cheese