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.
Yield: Makes 6 to 8 servings
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Amount per serving
- Calories: 23
- Calories from fat: 52%
- Protein: 1.4g
- Fat: 1.3g
- Saturated fat: 0.2g
- Carbohydrate: 2.4g
- Fiber: 1.1g
- Sodium: 268mg
- Cholesterol: 0.0mg
- 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
- 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.
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