Stir-Fried Chinese Broccoli Recipe

Stir-Fried Chinese Broccoli Recipe
Looking for a quick vegetable to serve with dinner? The following Stir-Fried Chinese Broccoli is quick, easy, and different. Chinese broccoli is different from the broccoli we’re used to; the stems are the prized portion, and there are no florets, just a few flowers and leaves. It is delicious, especially when stir-fried with a Chinese sauce.
Chinese broccoli is available at Asian markets, and some larger grocery stores. This vegetable dish is great with Chinese main dishes, as well as grilled meats and fish. You can also stir-fry some chicken, beef, or pork, thinly sliced and add it to the broccoli for a main dish served over rice. The flavor is delicious, but the Chinese broccoli is the star.

6 Servings

1 pound Chinese broccoli, (also known as Gai Lan or Gai Larn)
1 tablespoon vegetable oil
3 tablespoons water
1 teaspoon baking soda

3 tablespoons oyster sauce
3 tablespoons soy sauce
1 teaspoon sugar
1 1/2 tablespoons finely chopped ginger
3 cloves finely minced garlic
1 teaspoon sesame oil
1 tablespoon water

Trim the bottom of the Chinese broccoli and use a vegetable peeler to peel any thick stems. Heat the vegetable oil in a large skillet or wok. Add the trimmed broccoli and stir to warm. Add the water and sprinkle with the baking soda (keeps the Chinese Broccoli Green). Cover and let cook 2 minutes. Remove the cover and let cook until the water is evaporated, about 1 minute.

Mix the sauce ingredients and pour over the Chinese Broccoli; bring to a boil and stir-fry until most of the liquid is absorbed. Serve immediately.

Amount Per Serving
Calories 67 Calories from Fat 30
Percent Total Calories From: Fat 45% Protein 17% Carb. 38%

Nutrient Amount per Serving
Total Fat 3 g
Saturated Fat 0 g
Cholesterol 1 mg
Sodium 672 mg
Total Carbohydrate 6 g
Dietary Fiber 2 g
Sugars 1 g
Protein 3 g

Vitamin A 182% Vitamin C 118% Calcium 0% Iron 5%

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This content was written by Karen Hancock. If you wish to use this content in any manner, you need written permission. Contact Karen Hancock for details.