Suit & Apron
  • Home
  • About
  • Twitter
  • Yelp
  • LinkedIn
  • Contact

Can I Eat This? - Chinese Broccoli

3/24/2020

0 Comments

 
Picture
This veggie is gonna rock yo world
Dear future me - if you are reading this years from now, know that this was written during what I am now calling the Quaronavirus Era. This was a time when we were all asked to self-quarantine as much as possible, ‘social distancing’ became the new in-vogue phrase, and toilet paper briefly became more valuable than gold. But if there was a glimmer of light in this pandemic, it’s that many more people have started cooking on their own and trying new foods. Friends who I have never seen express an interest in cooking or baking have begun making beautiful dishes (And I couldn't be happier).

So what does Coronavirus have to do with Chinese Broccoli you may be wondering? Well, as long as everyone is eager to become the captain of their kitchen and until we can freely socialize again, I’m going to encourage you to keep trying new foods, and especially new vegetables. While many asian vegetables can be hard to find in your local Safeway or Kroger, a growing exception is Chinese Broccoli. This hearty green vegetable is becoming readily available in most supermarkets and is a delicious, easy to prepare way to get your 5-a-day. So while we're all stuck indoors, why not try out something new while you have the extra time?

Let’s dive in.
Picture
What is Chinese broccoli?

Chinese Broccoli (also known as Gai Lan) is in fact related to the classic Western broccoli we all know and love. While it may not look like it, they are different cultivars of the same species - Brassica oleracea. This family of vegetables, spanning broccoli, cabbage, kale, brussels sprouts, and yes, Chinese broccoli, all share a common ancestry. 

Compared to Western broccoli, Chinese broccoli has a similar flavor, but is more intense and a bit more bitter (think kale-level bitter, not unpleasant bitter). Aesthetically, the biggest difference is that Chinese broccoli has thinner, more tender stalks and broad, flat leaves instead of tight, bundled florets. The texture of cooked Chinese broccoli is also going to be different - the stems crisper than regular broccoli and the leaves are hearty but still tender.

You also should not confuse Chinese broccoli with broccolini. If 
you ever see broccolini at your grocery store or a restaurant, you’re actually eating the hybrid of regular broccoli and Chinese broccoli. Cool, huh?

So can you use Chinese and classic broccoli interchangeably in recipes? Personally, I’d say no. While they may have a similar flavor, the textural differences mean they should be treated as their own unique vegetables. The only exception that comes to mind is steaming or boiling, where they could, in a pinch, stand in for each other if topped with a sauce of some kind.
​
Where do I buy it?

Like I mentioned, Chinese broccoli is starting to show up in more and more grocery stores. Look in the leafy greens section first - usually I have seen it by the kale, turnip greens, and cabbage. If you have a really good grocery store that has an Asian or ‘international produce’ section, check there as well.

If you live in an area with a large East Asian population, then you will probably have an Asian grocery store nearby. There is a 90% chance they will carry Chinese broccoli (99% if it’s a Chinese grocery store) - look for it in the fresh vegetable section. Most Asian grocery stores will have English labels so look for it by name. In case an English label is missing, “Gai Lan” is the transliteration of the name from Cantonese. 

When buying, look for crisp, bruise-free green leaves and stems. The bottoms of the stems should be bright and not brown or discolored (browning means it was cut a while ago and is not very fresh). Thick stems tend to be less tender, so search for bunches of Chinese broccoli with thinner stems. Bigger leaves also tend to be less tender than smaller ones. Occasionally, you may also see “Chinese broccoli tips” at some grocery stores. These tend to be younger, smaller, and more tender versions of Chinese broccoli. If you can find it, get it! It tends to be more expensive, but it's worth it, especially if the full-grown Chinese broccoli looks less than prime.

How do you prepare it?

Before you get to cooking, there is light prep that should be done:

  1. Remove and discard any bruised, brown, or rotting leaves
  2. Washing - rinse your greens in a large basin of cold water to wash away any sand or dirt from the leaves. Use plenty of water and drain well in a colander afterwards
  3. Cut your Chinese broccoli bunches lengthwise, splitting thicker stems in half. This will make it easier to eat and make sure the stems cook relatively quickly
  4. Before cooking, try and drain as much water from the leaves as possible if you are going to stir fry it - this will help prevent oil from splattering.​
​
Recipe: Chinese Broccoli with Oyster Sauce
There are two main ways of preparing Chinese broccoli. Cut into large pieces and stir fried with garlic, and the way I’m going to focus on today - steamed or boiled and topped with oyster sauce and hot oil.

Because this is such a simple dish, the quality of the ingredients plays an even more important role, so use the freshest Chinese broccoli you can find.

If you want to try out the stir-fried method, here’s a good video and breakdown of that technique.

Serves: 3-4

Ingredients:

  • 3/4 - 1 lb. Chinese Broccoli, washed, trimmed, and dried
  • 2-3 tablespoons oyster sauce
  • 3 tablespoons vegetable or canola oil

Directions:
  1. Bring a large pot of water to a boil - salt heavily as you would salt pasta water
  2. Add Chinese broccoli and boil for 4-5 minutes until stems are just tender and leaves retain their bright green color
  3. Drain and bring cooked Chinese broccoli to a cutting board and cut cross-wise 2-3 times.
  4. Arrange the cut vegetables on a ceramic or glass serving plate and top with oyster sauce
  5. Heat oil in a small pan over medium-high heat until hot (about 2-3 minutes)
  6. Drizzle hot oil on top of the Chinese broccoli - the vegetables will sizzle! Enjoy!

Why the Oil? - You may be wondering - what's the point of the oil in this dish? IMO, it adds a nice, rich mouth feel to the vegetables and also helps temper the intense taste of the oyster sauce when it mixes together. So while you can skip it, I wouldn't recommend it.

Stay safe everyone - Cheers!
0 Comments



Leave a Reply.

    Suit and Apron

    No celebrity chef got to the top without getting burned, cut, and spilled on at least a couple dozen times. While most of us won't become the next Gordon Ramsay or Ina Garten, it doesn't mean you shouldn't learn the culinary basics.

    Join us as we stumble our way through the kitchen to success, one burn, cut, and delicious meal at a time.


    Search Posts

    Popular Guides

    ​Gear Part I: Cookware
    Gear Part II: Knives
    ​
    Gear Part III: Gadgets
    Cooking Terminology I
    Pantry Guide Part 1: Herbs and Spices
    Flavor Foundations
    Cooking Meat Part I
    Marinades and Rubs
    ​Building Your Bar
    ​
    How to Host a Brunch
    ​How to Make a GUGS Burger

    Downloads & Recipes

    Download Library

    Archives

    February 2023
    April 2022
    January 2022
    September 2021
    May 2021
    January 2021
    October 2020
    July 2020
    May 2020
    March 2020
    December 2019
    October 2019
    June 2019
    April 2019
    January 2019
    September 2018
    August 2018
    February 2018
    December 2017
    October 2017
    August 2017
    May 2017
    April 2017
    February 2017
    November 2016
    October 2016
    July 2016
    May 2016
    February 2016
    November 2015
    August 2015
    July 2015
    April 2015
    March 2015
    February 2015
    November 2014
    October 2014
    September 2014
    August 2014
    July 2014

    Tweet Feed

    Tweets by @SuitAndApron

    Connect and Share

Picture
Suit & Apron - Since 2014