An Easy Chinese Broccoli
A quick and delicious way to put plenty of veggies on your dinner table.To make the dish gluten-free, use tamari to replace soy sauce.
- Prep time
- 10 min
- Cook time
- 10 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
- 1 bunch Chinese broccoli (Gai Lan) (, about 1 lb (450 g))
- a pinch salt
- 1 tbsp peanut oil (, or vegetable oil)
- 4 clove garlic (, grated)
- 1/2 lb (450 g) white mushrooms (, sliced (*Footnote 1))
- 1 cup vegetable stock ((or water))
- 2 tbsp soy sauce
- 1 tsp dark soy sauce ((Optional) (*Footnote 2))
- 2 tsp sugar
- 1 tbsp cornstarch
Instructions
- 1
Mix all the sauce ingredients in a small bowl and set aside.
- 2
Add 1/4 cup water to a large skillet and heat over medium high heat. When the water starts to boil, spread the Chinese broccoli in the skillet, and sprinkle with pinch of salt. Cover and let steam until the Chinese broccoli just turns tender, 2 to 3 minutes, depending on the size. Flip once or twice in between and check the doneness. Transfer to a big plate when cooked.
- 3
Wipe the residual water with a few layers of kitchen paper towel held in a pair of tongs. Add the oil and garlic. Stir a few times to release the fragrance.
- 4
Add the mushrooms. Stir and cook until golden, about 2 minutes. Turn to medium low heat.
- 5
Stir the sauce again to fully dissolve the cornstarch. Pour sauce into skillet. Immediately stir until it thickens. Pour the sauce over the cooked Chinese broccoli.
- 6
Serve hot as a side.