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.
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
How to Make It
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.
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.
In a small pitcher or bowl, mix soy sauce and sesame oil. Drizzle over broccoli.