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Chinese broccoli, also known as gai lan, is a leafy vegetable that is popular in Chinese cuisine. The vegetable is a member of the Brassica family, which also includes cabbage, broccoli, and kale. Chinese broccoli is thought to have originated in the Yunnan province of China. The vegetable was first introduced to the West in the early twentieth century.
Chinese broccoli is typically cooked in a stir-fry with garlic and oyster sauce. The vegetable can also be steamed or boiled. In China, gai lan is often served as a side dish, but it can also be the star of the meal. For example, gai lan stems are sometimes stuffed with ground pork and served as dumplings.
If you are looking for a delicious and healthy way to add more veggies to your diet, try cooking with Chinese broccoli. You may be surprised by how versatile and delicious this leafy green can be.
When cooking Chinese broccoli, the key is to bring out the flavor while still maintaining the crunch. For best results, use a wok or large shallow skillet to stir-fry the broccoli. Start by heating the wok over high heat, then add a couple tablespoons of oil. Once the oil is hot, add the broccoli and stir-fry for a few minutes until it turns bright green. Be sure to season your broccoli with a pinch of salt, a drizzle of soy sauce, and some freshly ground black pepper. Finally, add a few tablespoons of water and cover the pan. This will help steam the broccoli and keep it from overcooking. Serve the broccoli hot and enjoy!
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