Chinese Broccoli Recipe with Garlicky Ginger Miso

This Chinese Broccoli recipe is a delicious way to get more greens into your life! Coated in a delicious garlic and ginger miso, this delicious dish can be a side or added to stir fry. Plus it’s Vegan, Paleo, Whole30, Keto, and low carb.

Chinese Broccoli Recipe

Why This Chinese Broccoli Is So Good

  • Covered in a savory garlicky ginger miso sauce that pairs well with any vegetable dish
  • Easy to make
  • This Chinese broccoli recipe cooks leaves and stem to perfection.
  • Chinese broccoli is a powerhouse of nutrients.

Ingredients For This Chinese Broccoli Recipe

ingredient map Chinese Broccoli Recipe

 

How to Make this Chinese Broccoli – Step by Step

Cut the Chinese broccoli like this, which helps the vegetable cook evenly. The stems are thick, so they go at the bottom of the pan, which is hotter.

Chinese Broccoli on chopping board

Add 1″ of water to your wok, then add in the stems on the bottom.

wok Chinese Broccoli

Lay the leaves on top.

placing broccoli leaves in wok

Cover the wok and let the vegetables cook.

lid on wok

Once the Chinese broccoli is done, remove them to a plate and wipe the wok dry. This will prevent splatters when you add in the cooking oil. Stir fry the aromatics: garlic, ginger, chile.

stirring aromatics for chinese broccoli recipe

Add in the remaining ingredients and stir. Let it simmer for just a bit and then pour on top of the Chinese broccoli and serve.

aromatics in wok for chinese broccoli recipe

Chinese Broccoli Garlicy Ginger Miso Sauce Recipe

What Is Chinese Broccoli?

vegWhat is Chinese broccoli? It comes from the same family as traditional broccoli, but it has a stronger, more pronounced taste. It’s bitter if you eat it raw, which is why it’s always cooked.

In Chinese, it’s gai-lan or kai-lan, pronounced “guy-LAN”

The stems are thick, the color of the leaves is more like kale (blue-green).  While the florets of regular broccoli is eaten – many open florets on Chinese broccoli often means the vegetable is old and tough. The stems and leaves is what you eat.

Did you know? Broccolini is a cross between broccoli and gai-lan.

 

How to Tell if  Chinese Broccoli if Fresh

For this and most other chinese broccoli recipes you really want to use fresh broccoli. Chinese broccoli should have very few florets. If you see small white flowers blooming, it probably means it’s past it’s prime and will be tough and bitter.

Also take a look at the bottoms of the stems – fresh young Chinese broccoli will have a wet-milky-transluscent-ish color in the center of the stem. Old Chinese broccoli stem will be dried up with a hard, white opaque center. Skip it.

Here’s a photo of fresh Gai Lan with soft, opaque-ish milky center.

close up of stems

plated Chinese Broccoli

Health Benefits Of Chinese Broccoli

Like many leafy green vegetables, Chinese broccoli is a powerhouse of nutrients. It contains high amounts of beta carotene. Beta carotene helps prevent age related macular degeneration (ARMD), which causes vision loss and eventually blindness. Additionally, Chinese broccoli is a good source of vitamin E. Vitamin E can improve immune function, preventing viral and bacterial infections. This green is a great source of dietary fiber as well. 

Top Tips for this Chinese Broccoli Recipe

  • The broccoli stems are thicker and should go at the bottom of the pan, to cook evenly.
  • Wipe off the water from the wok before you stir in the aromatics, this will prevent splattering.
  • Fresh young Chinese broccoli will have a wet-milky-transluscent-ish color in the center of the stem.
  • You can substitute Chinese broccoli for broccolini. You can also use the same ingredients and sauce for almost all Asian vegetable stir-fries, for example, yu choy. The same seasonings also work for spinach and broccoli.

Other Chinese Vegetable Recipes

Chinese Broccoli with Oyster Sauce (Steamy Kitchen)

Chinese Yu Choy Stir Fry (Steamy Kitchen)

Stir Fried Bok Choy Recipe (Steamy Kitchen)

Chinese Broccoli Beef Noodle Stir Fry (Steamy Kitchen)

Have you tried this Chinese Broccoli recipe? Feel free to leave a star rating and I’d love to hear from you in the comments below!

4.63 from 8 votes
Chinese Broccoli with Garlicky Ginger Miso Recipe
Prep Time
5 mins
Cook Time
10 mins
Total Time
20 mins
 
If you don't have Chinese broccoli, feel free to use any other greens like asparagus, broccoli, broccolini, broccoli rabe, mustard greens, napa cabbage, bok choy, etc.
Course: Side Dish
Cuisine: Asian
Servings: 4 people
Calories: 130 kcal
Author: Jaden
Ingredients
  • 1 pound Chinese broccoli gai lan
  • 2 tablespoons cooking oil
  • 1 teaspoon grated fresh ginger
  • 2 cloves garlic finely minced
  • 1 teaspoon hot chili pepper minced (optional)
  • 1 1/2 tablespoons miso paste
  • 2 tablespoons water
  • 1 tablespoon soy sauce
  • 1 teaspoon Asian sesame oil
Instructions
  1. Trim ends of the Chinese broccoli. Line up the Chinese broccoli with the stems facing same direction. Cut the stalks in half to separate the thick stems from the leaves.
  2. Add one inch of water to a wok, pot or large saute pan and bring to a simmer on medium heat. Layer in the broccoli stems at the bottom of the pan and layer the leaves on top of the stems. You want the thick stems closer to the bottom of the pan so that they will cook faster. Steam for 3 minutes. Use tongs to lift the leaves to a plate. Check the stems to make sure they are cooked - they should be easily pierced with a knife. Thicker stems might need an additional minute.  

  3. Discard the remaining water in the pan and wipe dry with a towel. Return pan to the stove and add in the cooking oil and ginger, garlic and chile pepper. Turn the heat to medium-low. Once the oil in the wok begins shimmering, cook for another 15 seconds (take care not to burn the aromatics). Stir in the miso paste, water, soy sauce and sesame oil and cook another 15 seconds. Add the Chinese broccoli back into the pan, give everything a quick stir, then plate for serving.

Recipe Notes

The broccoli stems are thicker and should go at the bottom of the pan, to cook evenly.

Wipe off the water from the wok before you stir in the aromatics, this will prevent splattering.

Fresh young Chinese broccoli will have a wet-milky-transluscent-ish color in the center of the stem.

You can substitute Chinese broccoli for broccolini. You can also use the same ingredients and sauce for almost all Asian vegetable stir-fries, for example, yu choy. The same seasonings also work for spinach and broccoli.

Nutrition Facts
Chinese Broccoli with Garlicky Ginger Miso Recipe
Amount Per Serving
Calories 130 Calories from Fat 72
% Daily Value*
Fat 8g12%
Sodium 360mg16%
Potassium 8mg0%
Carbohydrates 9g3%
Fiber 1g4%
Sugar 3g3%
Protein 4g8%
Vitamin A 2000IU40%
Vitamin C 106.3mg129%
Calcium 83mg8%
Iron 1.1mg6%
* Percent Daily Values are based on a 2000 calorie diet.