{"id":14943,"date":"2018-01-28T12:31:24","date_gmt":"2018-01-28T17:31:24","guid":{"rendered":"https:\/\/omnivorescookbook.com\/?p=14943"},"modified":"2022-10-26T02:37:27","modified_gmt":"2022-10-26T06:37:27","slug":"easy-chinese-broccoli-recipe","status":"publish","type":"post","link":"https:\/\/omnivorescookbook.com\/easy-chinese-broccoli-recipe\/","title":{"rendered":"An Easy Chinese Broccoli Recipe"},"content":{"rendered":"

The Chinese broccoli is steamed and served with stir fried mushrooms and a scrumptious brown sauce. It\u2019s a quick and delicious way to put plenty of veggies on your dinner table. {Vegetarian, Gluten-Free Adaptable}<\/p>\n

\"The<\/p>\n

Chinese broccoli (\u82a5\u84dd, Gai Lan) is a leaf vegetable with big, thick, flat leaves and fat stems. It is one of the most popular and widely used leafy vegetables in Chinese and Asian cuisines. The vegetable has a bitter note and is slightly sweet. My favorite part about Gai Lan is its texture. The stalk has a crunchy texture like asparagus, only juicier. The leaves are meaty and soak up plenty of sauce once cooked.<\/p>\n

One of the easiest ways to prepare Chinese broccoli is to blanch it, then serve it with oyster sauce. You can see that recipe here<\/a>. When I developed the recipe below, I used a slightly different approach – steam the Chinese broccoli in a large skillet, then use the same skillet to prepare the mushroom sauce. This method shortens the cooking time and allows you to cook everything in one pan.<\/p>\n

I made a simple brown sauce instead of the usual oyster sauce, so you can enjoy it even if you follow a vegetarian diet. Of course, if you miss the more complex notes of the oyster sauce, you can use a tablespoon of oyster sauce to replace one tablespoon of soy sauce in the recipe.<\/p>\n

\"The<\/p>\n

Cooking notes<\/h2>\n
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  1. Try to buy smaller stalks (with diameters of about 1\/2\u201d or 1 cm) with fresh-looking, dark green leaves. The smaller-sized stalks of Chinese broccoli have a tenderer texture.<\/li>\n
  2. If the stalks of Chinese broccoli are very thick, split the stalk in half lengthwise, so it will take less time to cook through the stalk without overcooking the leafy part.<\/li>\n
  3. Use a peeler to remove the tough surface of the stalk. It creates a better mouthfeel.<\/li>\n<\/ol>\n

    That\u2019s it!<\/p>\n

    \"Chinese<\/p>\n

    Try out this simple veggie dish next time you see Chinese broccoli at the grocery store. It is so good that I wouldn\u2019t mind serving it as a main dish for a light dinner \ud83d\ude42<\/p>\n

    More easy veggie dishes<\/h2>\n