Chinese broccoli differs from its western relative in that the stems are long, the florets are tiny, and the flavor is slightly bitter. Some versions are purple. Chinese broccoli is available in Chinese grocers.
Ingredients: (Serves 6)
- 1 kg (2 lb 4 oz) Chinese broccoli (Kai Lan)
- 1½ tablespoons oil
- 2 spring onions (scallions), chopped
- 1½ tablespoons grated ginger
- 3 garlic cloves, finely chopped
- 3 tablespoons oyster sauce
- 1½ tablespoons light soy sauce
- 1 tablespoon Shaoxing rice wine
- 1 teaspoon sugar
- 1 teaspoon roasted sesame oil
- 125 ml (4 fl oz/½ cup) chicken stock
- 2 teaspoons cornflour (cornstarch)
Method:
Wash the broccoli well. Discard any tough stems and diagonally cut into 2 cm (¾ inch) pieces through the stem and the leaf. Blanch the broccoli in a pan of boiling water for 2 minutes, or until the stems and leaves are just tender, then refresh in cold water and dry thoroughly.
Heat a wok over high heat, add the oil and heat until very hot. Stir-fry the spring onion, ginger and garlic for 10 seconds, or until fragrant. Add the broccoli and cook until the broccoli is heated through. Combine the remaining ingredients, add to the wok, stirring until the sauce has thickened, and toss to coat the broccoli.
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