Chinese Broccoli
James Carrier
Yields Makes 6 to 8 servings
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.

How to Make It

Step 1
1

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.

Step 2
2

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.

Step 3
3

In a small pitcher or bowl, mix soy sauce and sesame oil. Drizzle over broccoli.

Ingredients

  1 to 1 1/2 pounds Chinese broccoli (gai lan) or regular broccoli (see notes)
 2 tablespoons soy sauce
 2 teaspoons Asian (toasted) sesame oil

Directions

Step 1
1

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.

Step 2
2

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.

Step 3
3

In a small pitcher or bowl, mix soy sauce and sesame oil. Drizzle over broccoli.

Chinese Broccoli