Chinese Broccoli

A Few Words…

Easy to prepare, pretty to look at and packed with beta-carotene, this dish of fragrant Chinese broccoli is absolutely delicious!

Last week I went exploring and opened a door to a grocery store that I have never been to. Seriously, I can’t believe what I have been missing by always going to the same stores. I found the Chinese broccoli there and will definitely go back to check out their other goodies soon.

Is Chinese broccoli on your grocery list this week? I hope so!

I’d love to hear from you! Have you ever tried Chinese broccoli?
Please feel free to share your ideas and tips in the comments below:)

Chinese Broccoli

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  • 1 bunch Chinese broccoli (Gai Lan), trimmed
  • 2 tbs. sugar
  • 1 tbs. cornstarch
  • 2 tbs. low sodium tamari
  • 1 tbs. rice vinegar
  • 1 tbs. sesame oil
  • 1 1/2 tbs. hoisin sauce
  • 1 1/2 tbs. oyster sauce
  • 1 tsp. fresh ginger root, grated
  • 2 cloves garlic, minced

Bring a large pot of water to a boil. Add the Chinese broccoli and cook uncovered until just tender, about 4 minutes. Drain and set aside.

Meanwhile, whisk the sugar, cornstarch, tamari, rice vinegar, sesame oil, hoisin sauce, oyster sauce, grated ginger and garlic together in a small saucepan over medium heat. Keep a watch on the pot and stir until thickened 5-7 minutes. Spoon the sauce over the broccoli and serve.