Chinese Broccoli with Garlic
By Tested and perfected in the Sur la Table kitchen
Chinese Broccoli with Garlic
By Tested and perfected in the Sur la Table kitchen
Yield/Serves:
Makes 4 servings
- 1 bunch (10 ounces) Chinese broccoli, ends trimmed, stalks and leaves separated
- 1 tablespoon vegetable oil
- 2 teaspoons minced garlic
- 1 teaspoon peeled and minced fresh ginge r
- ½ teaspoon red chile flakes
- 1 tablespoon hoisin sauce
- 2 tablespoons oyster sauce
- 2 teaspoons soy sauce
- 1 teaspoon toasted sesame oil
Chinese broccoli (gai-lan) is from the same family as regular broccoli and kale. When raw, the flavor is strong and bitter, so be sure to always blanch or cook before eating.
Add one inch of water to the bottom of a wok and bring to a boil over high heat. Add the broccoli stalks to the wok and put the leaves on top of the stems. Cover and steam until the stalks are tender when pierced with a fork, about 3 minutes. Drain broccoli well and set aside. Wipe the wok dry and return to the stovetop.
Heat the wok over medium heat and add the oil. Once oil is shimmering, add the garlic, ginger, and chile flakes and cook until fragrant, about 30 seconds. Add the hoisin, oyster sauce, soy sauce, and ¼ cup water and simmer until thickened. Return the broccoli to the wok, add the sesame oil, and toss to coat. Transfer to a platter and serve.
Add one inch of water to the bottom of a wok and bring to a boil over high heat. Add the broccoli stalks to the wok and put the leaves on top of the stems. Cover and steam until the stalks are tender when pierced with a fork, about 3 minutes. Drain broccoli well and set aside. Wipe the wok dry and return to the stovetop.
Heat the wok over medium heat and add the oil. Once oil is shimmering, add the garlic, ginger, and chile flakes and cook until fragrant, about 30 seconds. Add the hoisin, oyster sauce, soy sauce, and ¼ cup water and simmer until thickened. Return the broccoli to the wok, add the sesame oil, and toss to coat. Transfer to a platter and serve.