Chinese broccoli is a leafy green with florets, similar to broccoli raab. You can find it in Asian markets and some supermarkets.

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Recipe Summary

Yield:
serves 4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • If using Chinese broccoli, trim 1/2 inch from bottoms of stalks; discard. (Stalks more than 1/2 inch in diameter should be halved lengthwise.) Slice stalks into 2 1/2 x 1/4-inch sticks. (With regular broccoli, just use the florets.)

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  • Combine 6 cups water and 1/2 teaspoon salt in a large pot over high heat; bring to a boil. Add the broccoli stalks (or florets); blanch 2 minutes. Remove and drain in a colander. Add the leaves to the pot; blanch 1 minute. Drain broccoli in a colander.

  • Heat the canola oil in a large nonstick skillet over medium-high heat. Add the ginger; stir-fry 15 seconds. Add broccoli, remaining 1/2 teaspoon salt, oyster sauce, and sugar; stir-fry 1 1/2 minutes, or until broccoli is crisp-tender. Remove from heat; drizzle with sesame oil.

Nutrition Facts

107 calories; fat 6g; saturated fat 1g; mono fat 3g; poly fat 2g; protein 6g; carbohydrates 10g; fiber 6g; cholesterol 0mg; iron 1mg; sodium 705mg; calcium 70mg.
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