Chances are whenever you visit a Chinese restaurant or check out a menu, you’ll see a dish called “Chinese broccoli” or “Sautéed Gai Lan.” It’s a pretty common one to see in dim sum eateries, Chinese home dinner tables, and everywhere in between. I love eating this dish out at restaurants, so I love knowing I can recreate it at home!
Growing up, anytime my mom and I would go to an Asian grocery store we would load up on Chinese broccoli. While this vegetable can be added to stir fry dishes, it’s really popular as a stand-alone dish. And this one mainly takes its flavor from oyster sauce and garlic. Oyster sauce is a versatile ingredient that, contrary to what its name implies, does not taste like oyster. Rather, it gives a salty, sweet, and very flavorful taste to any dish it’s a part of. It’s also an ingredient that is common in many Asian recipes, so buying a bottle of it is a great investment!
Another thing worth mentioning is Chinese broccoli is very different from its “regular” broccoli counterpart- they look like a mix between spinach and kale. I suggest trimming off the woody ends and keeping the leaves and part of the stalk.