READY IN 20 mins

Chinese Broccoli

Read Reviews (27)

"This is my favorite creation that combines Asian flavors with this wonderful veggie." — Somer

Directions

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.

Kitchen-Friendly View

PREP 10 mins
COOK 10 mins
READY IN 20 mins

Reviews More Reviews

Most Helpful Positive Review

Feb 16, 2010

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.

—Diyeana

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Most Helpful Critical Review

Jan 15, 2012

way too sweet!!

—krystiedang

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35 Ratings

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Dec 10, 2010

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.

—Lace

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Apr 09, 2010

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!

—TTV78

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Oct 25, 2010

This is a yummy recipe. I used regular broccoli because that is what we had on hand. The only thing it is missing is a little heat so I added red pepper flakes for that. Pairs well with Asian Barbequed Steak from this site. Try it you will like it.

—LaTisa Carrington

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Jul 12, 2010

Very good! Didn't change a thing! This is a must everyone should try. 12yr old son said this is better than broccoli with cheese that says alot!

—alley

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Nov 25, 2009

I tried this and added it to cabbage instead. I used one clove of garlic and it was still way too much garlic for my taste. I would make again but omit the garlic - or use garlic powder.

—Baltimore Cook

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Jan 05, 2011

This was good, but something tasted a little off to me. There are other asian inspired veggie recipes I like better.

—JENNY-REDS

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Nutrition

Calories
130 kcal
7%

Carbohydrates
21.5 g
7%

Cholesterol
< 1 mg
< 1%

Fat
4.3 g
7%

Fiber
2.5 g
10%

Protein
3 g
6%

Sodium
705 mg
28%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Chinese Broccoli

Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories: 130
Calories from Fat: 39

% Daily Value *
Total Fat 4.3g 7 %
** Saturated Fat 0.6g 3 %
Cholesterol < 1mg < 1 %
Sodium 705mg 28 %
** Potassium 40mg 1 %
Total Carbohydrates 21.5g 7 %
Dietary Fiber 2.5g 10 %
Protein 3g 6 %
Sugars 9.7g
Vitamin A 50 %
Vitamin C 181 %
Calcium 20 %
Iron 30 %
** Thiamin < 1 %
** Niacin 4 %
** Vitamin B6 2 %
** Magnesium 2 %
** Folate 2 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.