Chinese Broccoli

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Chinese BroccoliRecipe
James Carrier
Chinese broccoli is slightly more bitter than the common variety and has smaller florets. It's sold in some supermarkets and in Asian grocery stores.
Makes 6 to 8 servings

Ingredients

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1 to 1 1/2 pounds Chinese broccoli (gai lan) or regular broccoli (see notes)
2 tablespoons soy sauce
2 teaspoons Asian (toasted) sesame oil

Preparation

1. Rinse broccoli. Pull off and discard any yellow or damaged leaves; trim off and discard stem ends. If stalks have a tough, fibrous skin, peel it off. If stalks are thicker than 1/2 inch, cut lengthwise to that size. Cut stalks, including leaves and florets, into 2- to 3-inch lengths.

2. In a 5- to 6-quart covered pan over high heat, bring about 2 quarts water to a boil. Add broccoli and cook, uncovered, just until barely tender to bite, 3 to 5 minutes. Drain. Pour onto a platter.

3. In a small pitcher or bowl, mix soy sauce and sesame oil. Drizzle over broccoli.

Created date

May 2004

Nutritional Information

Calories 23
Caloriesfromfat 52 %
Protein 1.4 g
Fat 1.3 g
Satfat 0.2 g
Carbohydrate 2.4 g
Fiber 1.1 g
Sodium 268 mg
Cholesterol 0.0 mg