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James Carrier Photo by: James Carrier

Chinese Broccoli

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.

Sunset FEBRUARY 2003

  • Yield: Makes 6 to 8 servings


  • 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.

Nutritional Information

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

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Chinese Broccoli Recipe