Here’s the Chinese version of the broccoli, also known as Gai Lan. Chinese broccoli is a slightly bitter leafy vegetable with thick, flat, glossy green leaves with thick stems and a small number of tiny, flower heads similar to those of regular broccoli.
Chinese broccoli is eaten widely in Chinese cuisine (especially Cantonese). Common preparations include stir-frying with ginger and garlic, and boiled or steamed and served with oyster sauce.
In many restaurants, Chinese broccoli dishes are cooked with lots of oil. In this version, we’re going to be boiling the broccoli and then serving with a light oyster sauce.
Broccoli:
- 10 ounces Chinese broccoli (gai lan)
- 1 teaspoon salt
- 1 teaspoon minced garlic
Sauce:
- 3 tablespoons water
- 2 tablespoons oyster sauce
- 1 tablespoon Chinese rice wine or dry sherry
- 1/2 teaspoon sugar
Let’s Cook!
1. After washing the Chinese broccoli, cut off the ends and cut into bite-sized pieces.
2. In a large saucepan or wok, add enough water to cover the broccoli. Add the salt and garlic. Bring to a boil.
3. While waiting for the water with the broccoli to boil, prepare the sauce.
4. Combine the water, oyster sauce and sugar. Bring to a boil in a small saucepan. Turn the heat down to low and keep warm while the broccoli is cooking.
5. Add the Chinese broccoli to the boiling water. Cook until the stalks are tender but crisp ( about 3 minutes).
6. Remove the broccoli from the water and immediately rinse in cold running water.
7. Pour the sauce over the broccoli.
8. Enjoy!
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