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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.

This Story Originally Appeared On sunset.com

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Credit: James Carrier

Recipe Summary

Yield:
Makes 6 to 8 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

23 calories; calories from fat 52%; protein 1.4g; fat 1.3g; saturated fat 0.2g; carbohydrates 2.4g; fiber 1.1g; sodium 268mg; cholesterol 0mg.
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