chinese broccoli

Simple, delicious way to enjoy green vegetables!

Asian Greens With Oyster Sauce

bok choy (ends removed)

broccoli, Chinese (roughly chopped)

garlic (crushed)

tsp ginger, fresh (grated)

½ tbsp soy sauce (GF if required)

tbsp oyster sauce (GF if required)

peanut

Asian Greens with Oyster Sauce

Steam the Asian greens (bok choy and Chinese broccoli) for 2-3 minutes in a steamer or blanch them by placing them in a heat proof bowl and cover them with boiling water for 2-3 minutes. Drain.

Combine the dressing ingredients (garlic, ginger, soy sauce, oyster sauce, and peanut oil) in a jar or small container and shake or stir well to combine. Toss the warm, drained vegetables in the dressing and serve.

This recipe is a fantastic accompaniment to steamed fish or poached chicken breast and a small serving of brown or basmati rice.

A delicious Chinese Broccoli recipe with Oyster Sauce, a simple recipe with just a few ingredients. Chinese Broccoli, or gai lan in Chinese, is one of the most popular Chinese vegetable dishes!

Chinese Broccoli with Oyster Sauce Recipe

Chinese broccoli ((Gai Lan))

cooking oil (canola or vegetable oil)

garlic

vegetable stock

Chinese rice wine (or dry sherry (optional))

ginger

oyster sauce

sesame oil

To wash the Chinese Broccoli, trim 1-inch from the ends of stalk and discard. In large wok or pan (large enough to hold all stalks), heat just 1 tablespoon of the cooking oil over medium heat. When the oil is just starting to get hot (the garlic should sizzle upon contact) add the whole garlic cloves and let them fry until golden brown on all sides. Be careful not to burn the garlic, you just want to toast them - if the garlic starts turning dark brown, turn the heat to low. Toasting the garlic should take about 2 minutes. While the garlic is toasting, in a small bowl mix the stock and Chinese rice wine (optional) and set aside.

Turn the heat to high and add the ginger, fry for 30 seconds. Add the Chinese Broccoli stalks and use your spatula to scoop up the oil so that every stalk has been bathed with the ginger/garlic-infused oil for 30 seconds.

Pour the stock mixture into the wok and immediately cover the wok with a tight fitting lid. Turn the heat to medium and let the vegetable steam for 3-4 minutes, until stalks can be easily pierced with a paring knife or fork.

Remove the gai lan to a plate, leaving any remaining stock mixture in the wok. To the wok, add the oyster sauce and sesame oil and bubble and thicken on high for 1 minute. Pour the sauce mixture over the gai lan and serve.

Stir-fry of blanched Chinese broccoli is a traditional home-cooked dish for the Chinese.  It is also widely served in the restaurants.  This recipe shows you step-by-step how to prepare it.

Chinese Broccoli Recipe

250 g Chinese broccoli, weight after trim

tbsp oyster sauce

tsp light soy sauce

tsp sugar

vegetable oil

tsp sesame oil

water

tsp salt

tsp baking soda

Wash the Chinese broccoli. Cut off part of...

Wash the Chinese broccoli. Cut off part of the stem that is tough.

Peel of the tough fiber n the surface...

Peel of the tough fiber n the surface of the stalk with a knife or vegetable peeler.

Boil about 1 liter of water in a...

Boil about 1 liter of water in a stockpot or the wok.

Add 1 tablespoon of vegetable oil, 2 teaspoons...

Add 1 tablespoon of vegetable oil, 2 teaspoons of salt and a half teaspoon of baking soda.

Blanch the broccoli for five minute until the...

Blanch the broccoli for five minute until the stalks are tender. Drained.

Heat 1 tablespoon of vegetable oil in the...

Heat 1 tablespoon of vegetable oil in the pan/wok. Saute the garlic bulb and ginger slices until aromatic.

Add the oyster sauce, light soy sauce, sugar,...

Add the oyster sauce, light soy sauce, sugar, and water. Stir until the sugar dissolves.

Heat 1 tablespoon of vegetable oil in the pan/wok. Saute the chopped garlic until golden brown. Remove the garlic and add the ginger slices to continue sautéing for a minute.

Add the vegetables and stir fry for half...

Add the vegetables and stir fry for half a minute.

Add 2 tablespoons of water and cover with...

Add 2 tablespoons of water and cover with a lid. Let it cook for 5 minutes.

Remove the lid and continue to stir-fry until...

Remove the lid and continue to stir-fry until the water is dried out.

Combine the oyster sauce, light soy sauce, sugar,...

Combine the oyster sauce, light soy sauce, sugar, sesame oil, and water. Heat up in a small pot until the sugar dissolves.

Place the vegetables on a serving plate, cut...

Place the vegetables on a serving plate, cut the Chinese broccoli lengthwise into two.

Drizzle the sauce onto the vegetable.

Garnish with fried garlic and serve.

https://mediavine-res.cloudinary.com/video/upload/acqpz37bl2ffqcx1g55u.mp4

Chinese broccoli – How to cook in 3 simple steps

Chinese Lamb Noodle Soup

lamb shanks

Sichuan peppercorns

star anise

fennel seeds

white cardamon pods

black cardamon pod (cracked)

cinnamon

scallions (crushed,

ginger (peeled, 1" thick)

garlic (peeled, sliced)

Shaoshing wine

dried cloud ear fungus

dried cellophane noodles (2 packs)

green cabbage (thinly sliced)

salt

white pepper powder (to taste)

scallions (for garnish)

chili oil (if desired)

Place lamb shanks, Sichuan peppercorns, star anise, fennel seeds, white and black cardamon pods, cinnamon, scallions, ginger, garlic and wine in Instant Pot. Add water to maximum fill line (~ 14 cups).

Cook on high pressure for 30 minutes. Let pressure naturally release.

Remove lamb and let cool; remove meat from bones and shred.

Strain broth.

Lamb Broth

Soak wood ear mushrooms in warm water for 1/2 hour. Drain.

Soak cellophane noodles in warm water for 15 minutes. Drain.

Bring 8 cups of Lamb Broth to a boil in a large saucepan. Add cabbage and wood ear mushrooms. Cook 3-4 minutes until cabbage softens but is still has some bite.

Add cellophane noodles. Cook 3-4 minutes. Add salt, seasoning to taste.

To serve, divide noodles, cabbage, wood ear mushrooms, and lamb among four bowls. Ladle soup on top. Sprinkle with minced scallions on top. Sprinkle some white pepper on top, and drizzle with chili oil, if desired.

Lamb Noodle Soup

The key here is <a href="https://cooking.nytimes.com/recipes/1019308-caramelized-scallion-sauce">the scallion dressing</a> for the noodles and the bit of oyster sauce you drizzle on for depth and umami. Feel free to substitute in any meats, fish, tofu or vegetables you like for the toppings; this is just a template for any number of quick, delicious meals.  

Caramelized-Scallion Noodles

Salt

broccoli

fresh noodles (or 6 ounces dry pasta)

caramelized-scallion sauce (see recipe),

mushrooms

soft-boiled eggs, halved

Oyster sauce,

sauce,

Bring a pot of water to boil, and salt it well. Cook the Chinese broccoli until tender, about 4 minutes. Scoop the greens out with a skimmer, and dry well. Keep the water boiling.

Cook the noodles according to the package directions. As soon as they’re drained, return them to the empty pot, off heat, and dress them with 6 tablespoons of <a href="https://cooking.nytimes.com/recipes/1019308-caramelized-scallion-sauce">the caramelized-scallion sauce,</a> or to taste. Season with salt, if desired.

Divide the noodles into bowls, and top with the Chinese broccoli, the chicken (or whatever protein you choose) and the eggs. Drizzle oyster sauce on the Chinese broccoli, and season the eggs with a few drops of soy sauce. Top with a few pinches of julienne ginger or pickles, and serve immediately.

Chinese broccoli with garlic and oyster sauce

Chinese broccoli with garlic

g broccoli

tbsp. vegetable cooking oil

Chinese cooking wine

Trim Chinese broccoli, remove the hard skins and cut into sections with angle. Separate the leaves too.

Bring a large pot of water to a boiling and then add salt and vegetable cooking oil. Add the stem firstly (cook for 20 seconds) and then add the leaves to cook for 10 seconds. Transfer out and drain.

Add oil in already heated wok and fry the garlic until slightly seared. Place Chinese broccoli back, add cooking wine and sesame oil. Mix well quickly and serve immediately.

Built around the satisfying umami of soy sauce, this is an easy Thai recipe to shop for and cook at home. The classic version is made with wide, fresh rice noodles, but Pailin Chongchitnant, a popular Canadian YouTube chef, said that restaurants in Bangkok proudly advertise using spaghetti; in southern Thailand, her family used egg noodles. (In other words, there’s flexibility.) The street-kitchen version of this popular dish — a close relative of Cantonese beef chow fun — will always have more of the seared edges that make the dish extra delicious, but cooking it in a wide, heavy pan that holds onto heat gives great results. If gai lan is not available, Ms. Chongchitnant says that broccolini, a hybrid of gai lan and broccoli, or steamed broccoli are good alternatives. (The crunch of the stems is what you’re after here.).

Pad See Ew

sen yai or other dried wide rice noodles

chicken

soy sauce

garlic cloves,

gai lan (Chinese broccoli)

eggs,

granulated sugar,

vegetable oil, plus more for cooking eggs

Thai black soy sauce soy sauce, to taste

fish sauce

white pepper

Prepare the noodles: Place dried noodles in a large bowl and cover with hot tap water. Let soak while you prepare the remaining ingredients, allowing the water to cool, and stirring and separating the noodles occasionally with your hands. (This will take 30 to 40 minutes, depending on the brand.) When ready, noodles will be white, limp and bouncy, almost soft to the bite. (They will cook a little more later.) Pour off and discard all the water, fluff noodles with your hands and set aside.

Meanwhile, in a medium bowl, mix the meat with the soy sauce and let stand at room temperature.

Prepare the sauce: In a bowl, whisk the oyster sauce, soy sauce, fish sauce and white pepper to combine.

Place the remaining noodle ingredients in bowls and line them up in the order they’ll be added to the pan: garlic, gai lan, eggs, noodles and sugar, then the sauce. When ready to cook, put 1 cup of hot tap water near the stove, and drain and discard any liquid in the bowl with the meat.

Heat 2 tablespoons oil in a 14-inch wok or a heavy 12-inch skillet or a large Dutch oven over high heat until just starting to smoke. (If using a smaller pan, cook in 2 batches.) Add the meat to the hot pan in a single layer. Let cook, undisturbed, until well browned, about 1 minute, then stir-fry until just cooked through, about 1 minute more, pressing it against the pan to sear. Remove from the pan and set aside.

Wipe out the pan and heat remaining 2 tablespoons oil over medium until shimmering. Stir in the garlic, then immediately add the greens and stir-fry just until bright and beginning to wilt, 30 to 45 seconds.

Push greens to one side of the pan, add just enough oil to lightly coat the other side and add the eggs. Use the spatula to scramble the eggs, stirring and scraping until cooked through and just dry, about 1 minute.

Raise the heat to high.  Add the noodles, spreading them around the pan, then tossing and separating them with a wok turner, tongs or both. When noodles are sizzling, add the sugar and 3 tablespoons sauce, and toss to coat and cook through. Keep cooking, leaving noodles undisturbed for 20 to 30 seconds at a time, so they sear and caramelize.

Add the meat back to the pan, along with any liquids in the dish, and toss everything together.

Add a few dashes of black soy sauce, and taste for doneness and seasoning. Keep cooking, adding more sugar, black soy sauce or pad see ew sauce a little at a time, until the dish is very savory and a little sweet. Add hot water, 1 tablespoon at a time, if noodles are not quite soft.

When the noodles have absorbed all the liquid and the flavors are balanced, serve immediately.

This recipe came to The Times from Charles Phan, the chef and owner of the Slanted Door in San Francisco. He served the gail lan, Chinese broccoli, with a crisp pork and scrambled-egg dish, all in a bowl over a little white rice. Anchovies and garlic are the aromatic here, and the dish comes together in under 15 minutes.

Chinese Broccoli With Anchovies

gai lan,

canola oil

anchovy fillets, roughly chopped

rice wine

chicken broth

Vietnamese fish sauce

white rice, optional

Split the large stalks of gai lan in half lengthwise. Place a large sauté pan over high heat and add the oil. When the oil begins to shimmer, add the garlic and anchovies and cook, pressing on the anchovies with a wooden spoon until they dissolve and the garlic lightly browns. Add the gai lan and toss in the sauce to coat. Pour in the rice wine and let it reduce for 1 minute. Add the chicken broth and fish sauce, bring to a boil, cover and steam until almost tender, 2 to 3 minutes. Uncover and cook at a lively simmer until the gai lan is tender and the sauce has evaporated slightly. Serve with white rice and the crisp pork with scrambled eggs.

Make this super easy Broccoli with Garlic in less than 20 mins! Crunchy broccoli with delicious garlicky fragrance. Healthy, simple, quick way to get your dose of pressure cooker vegetables! :D

Pressure Cooker Broccoli with Garlic

garlic (, minced)

peanut oil

Chinese rice wine ((Optional))

Pressure Cook Broccoli: Pour in ½ cup of cold running tap water. Place a steamer rack into the pressure cooker. Place the broccoli florets onto the steamer rack. Lock the pressure cooker lid and pressure cook at Low Pressure for 0 minutes. Turn off the heat and do a quick release. Open the lid carefully.

Cool Broccoli: To stop the broccoli from cooking, quickly place the broccoli in an ice bath or place them under cold running tap water. Drain the water, set aside the broccoli to air dry.

*Optional Stir-fry Step: If you have a wok and don’t mind washing it, we recommend doing the Sauté Stir-fry the Garlic &amp; Broccoli Step with a wok on the stovetop over HIGH heat. The flavor will increase by threefold (estimated :P).

Prepare Pressure Cooker: Remove the hot water and towel dry the inner pot. Heat up your pressure cooker (Instant Pot: press Sauté button and click the adjust button to go to Sauté More function). Make sure your pot is as hot as it can be when you place the garlic into the pot (Instant Pot users: wait until the indicator says HOT).

Sauté Garlic &amp; Broccoli: Add 1 tablespoon of peanut oil into the pot. Ensure to coat the oil over the whole bottom of the pot. Add in the minced garlic, sauté the garlic for roughly 25 - 30 seconds. Do not let the garlic burn. Pour in the air dried broccoli and (optional) 1 tablespoon of rice wine and stir for 30 seconds. Season with fine sea salt to taste (We added ~ 1/6 teaspoon of salt). Stir it around for another 30 seconds. Done!

Serve and Enjoy: Serve the Pressure Cooker Broccoli with Garlic immediately with your favorite dishes!

https://www.youtube.com/watch?v=EFNgSs_OuV4

Short pressure cooker recipe tutorial on How to Cook Pressure Cooker Broccoli with Garlic 蒜香西蘭花. Pressure Cooker Broccoli with Garlic 蒜香西蘭花 is super easy to make in the Instant Pot Electric Pressure Cooker. 

Make this super easy Pressure Cooker Broccoli with Garlic Recipe in less than 20 mins! 

Crunchy broccoli with delicious garlicky fragrance. Great side dish to eat over rice. Healthy, simple, quick way to get your dose of pressure cooker vegetables! :D

Time to grab your pressure cooker and learn how to cook Pressure Cooker Broccoli with Garlic 蒜香西蘭花 with your Instant Pot Electric Pressure Cooker! 

Enjoy :)

🍅 FULL RECIPE:  http://www.pressurecookrecipes.com/pressure-cooker-broccoli-garlic

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Instant Pot Broccoli with Garlic 蒜香西蘭花 | Amy + Jacky

Learn how to make Asian broccoli with garlic sauce &amp; crispy bacon. flavourful, healthy, and budget-friendly!

Asian Broccoli

bacon 2 strips (cut into small pieces, more or less to your liking)

garlic (finely chopped)

cornstarch

Boiling broccoli: Add a pinch of salt and a splash of olive oil to the boiling water. Boil the broccoli for approximately 3-5 minutes, then drain.

Frying Bacon: Toss bacon pieces into the frying pan with oil and cook until they become crisp and golden brown. Set aside.

Preparing garlic sauce: Add garlic to the remaining oil and cook until golden brown.While frying the garlic, combine soy sauce, oyster sauce, cornstarch, and water to make the sauce.Stir the sauce well and pour it into the frying pan. Stir for about 10 seconds.

Adding broccoli and bacon: Toss in the broccoli, making sure it’s thoroughly coated with the garlic sauce. Add the bacon, and it’s ready to serve.

Adding a touch of New York to your Chinese banquet, chefs Patrick Friesen, Erik Koh and Christopher Hogarth bring a Brooklyn slant to these Chinese greens and it tastes oh so good!

Top 11 chinese broccoli recipes from across the web

The most viewed chinese broccoli recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Asian Greens With Oyster Sauce

Chinese Broccoli with Oyster Sauce ...

Chinese Broccoli Recipe

Chinese Lamb Noodle Soup

Caramelized-Scallion Noodles

Chinese broccoli with garlic

Pad See Ew

Chinese Broccoli With Anchovies

Pressure Cooker Broccoli with Garli...

Asian Broccoli

Gai lan with schmaltz

Top 11 chinese broccoli recipes from across the web

The most viewed chinese broccoli recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Asian Greens With Oyster Sauce

Chinese Broccoli with Oyster Sauce ...

Chinese Broccoli Recipe

Chinese Lamb Noodle Soup

Caramelized-Scallion Noodles

Chinese broccoli with garlic

Pad See Ew

Chinese Broccoli With Anchovies

Pressure Cooker Broccoli with Garli...

Asian Broccoli

Gai lan with schmaltz

The most viewed chinese broccoli recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine