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:)
- 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.