Recipes Side Dish Vegetables Easy Chinese Broccoli Be the first to rate & review! 0 Photos Chinese broccoli is also known as jiè-lán or gai lan. It pairs well with most Chinese dishes. Recipe by kassybee Updated on January 4, 2022 Save Saved! View All Saved Items Rate Print Share Share Tweet Pin Email Prep Time: 5 mins Cook Time: 10 mins Total Time: 15 mins Servings: 2 Yield: 2 servings Jump to Nutrition Facts Ingredients 1 pound Chinese broccoli 3 tablespoons oyster sauce 1 teaspoon brown sugar ½ teaspoon sesame oil (Optional) Directions Pour about 1 inch of water into a saucepan and bring to a boil. Place Chinese broccoli in the saucepan and cover with the lid. Cook until stems are tender, 2 to 5 minutes. Use tongs to transfer to a plate. Mix oyster sauce, brown sugar, and sesame oil together in a bowl. Drizzle sauce over the cooked Chinese broccoli. Cook's Notes: When purchasing jiè-lán, choose stalks that are on the thinner side, preferably no larger than 3/4-inch. Cut any that are thicker than that lengthwise, while ensuring there are leaves on both sides. If you wanted to make this as a stir-fry instead, you can use smashed garlic cloves and slices of fresh ginger. I Made It Print Nutrition Facts (per serving) 116 Calories 3g Fat 22g Carbs 5g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 2 Calories 116 % Daily Value * Total Fat 3g 3% Saturated Fat 0g 1% Sodium 325mg 14% Total Carbohydrate 22g 8% Dietary Fiber 5g 19% Total Sugars 2g Protein 5g Vitamin C 288mg 1,440% Calcium 404mg 31% Iron 7mg 40% Potassium 6mg 0% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved