Healthy and easy Chinese broccoli!
You've probably seen Chinese broccoli served at a dim sum restaurant. It's typically served blanched with oyster sauce on top. It's so simple but so delicious!
Growing up, my Chinese family meals were typically served with a protein dish, side of vegetables and rice.
You can eat this by itself with rice or serve as a side dish.
In this recipe, I'm sharing my version of blanched Chinese broccoli (Gai Lan) but you can also stir fry with the sauce for maximum flavor absorption.
How to Select Gai Lan
Chinese broccoli is one of my favorite vegetables. The stem is my favorite part (I could eat an entire plate) as it's tender, almost like asparagus, and the leafy greens are so good for you!
Chinese Broccoli comes in two versions. The first is with large thick stalks and the second variety is baby Chinese broccoli with thinner stalks.
When selecting, look for dark green leaves with no yellow or bruised spots.
For super thick stems, you can peel off the first layer of the stalk with a vegetable peeler to ensure a tender stalk.
Baby Chinese broccoli will cook in about half the amount of time.
Recipe Substitutions
- If you can't find Chinese broccoli you can use broccolini.
- This recipe can be made with other vegetables like spinach, choy sum and bok choy.
- Shaoxing wine is optional. A good substitution is sherry wine.
- If you don't have hoisin sauce, replace with more oyster sauce and add ½ teaspoon of sugar to the sauce.
Blanched Version
- Bring a pot of water to a boil. Add oil and blanch for 3-5 minutes until tender.
- Drain the water and place on a serving plate. Drizzle sauce over the Chinese broccoli.
Stir Fry Version
- In a pan on medium high heat, add oil and sliced garlic, sauté for one minute. Add Chinese broccoli and sauté for 5 minutes.
- Add sauce, cover and cook for 2-3 minutes or until tender crisp.
Chinese Broccoli (Gai Lan)
Ingredients
- 1 lb Chinese broccoli
- 2 tablespoon hoisin sauce
- 1 tablespoon oyster sauce
- 1 tablespoon soy sauce
- 1 teaspoon Shaoxing wine
- 1 teaspoon sesame oil
- 1 garlic clove sliced, optional
Instructions
- Wash the Chinese broccoli. Cut off half inch of the stem and peel the stalk if it's too fibrous. Slice thicker stalks in half lengthwise as needed so all the stems cooks evenly.
Blanched Version
- Bring a pot of water to a boil (about 4 cups). Add Chinese broccoli and 1 teaspoon of vegetable oil and blanch for five minutes or until tender. Drain and place on a serving plate.
- Combine hoisin sauce, oyster sauce, soy sauce, Shaoxing wine, sesame oil and drizzle over the vegetables.
- Optional: Fry garlic slices with 1 tb vegetable oil on medium low heat for garnish.
Stir Fry Version
- Add 1 tb vegetable oil and add two cloves of sliced garlic, sauté for one minute.
- Add Chinese broccoli and sauté for 5 minutes.
- Add hoisin sauce, oyster sauce, soy sauce, Shaoxing wine and cook for 2-3 minutes or until tender crisp. Drizzle sesame oil if desired. Happy nomming!
Notes
- Shaoxing wine is optional. A good substitution is sherry wine.
- If you don't have hoisin sauce, replace with more oyster sauce and add ½ teaspoon of sugar to the sauce.
Leave a Reply