Chinese Broccoli Recipe

Trim and prepare

Trim the ends of the Chinese broccoli: remove any tough lower stems and peel the lower inch of very thick stems if needed. Keep stems and leaves intact so pieces are roughly uniform (about 5–6 inches long for large stalks).

Blanch

Bring a large pot with 6 cups of water to a rolling boil and add 1/4 tsp salt. Add the Chinese broccoli and blanch until stems are bright green and tender-crisp, about 45–60 seconds for thin stalks or 1.5–2 minutes for thicker stalks. Test a stem for doneness: it should pierce easily but still have a slight bite.

Shock and drain

Immediately transfer the blanched gai lan to a bowl of ice water to stop cooking and preserve color, about 30–60 seconds. Drain well, then arrange on a serving platter, stem-side toward the same direction for a restaurant-style presentation. Reserve about 1 tablespoon of the blanching liquid and discard the rest.

Prepare fermented black beans

Place 1 tbsp fermented black beans in a small bowl, cover with warm water and gently rinse to remove excess salt and brine. Drain and roughly chop or lightly mash the beans with the back of a spoon. Set aside.

Make slurry and sauce mix

In a small container, whisk together 1 tsp cornstarch with 1 tsp water to make a smooth slurry. In a separate small bowl combine 3 tbs warm stock, 1 tbsp light soy sauce, 1 tbsp oyster sauce, 1 tsp Shaoxing wine, and 1 tsp sugar. Stir to dissolve sugar and set both aside.

Aromatics and frying

Heat a small skillet or wok over medium-high heat until hot. Add 1 tbsp neutral oil and swirl to coat. Add the minced garlic (2 cloves) and minced ginger (1 tsp) and fry briefly until fragrant, about 10–15 seconds — do not let them brown. Add the chopped fermented black beans and stir-fry for another 15–20 seconds to bloom their flavor.

Build the sauce

Pour the prepared soy–oyster–stock mixture into the skillet with the aromatics and black beans. Stir and bring to a gentle simmer for 20–30 seconds. Taste and adjust seasoning: add up to 1/4 tsp salt or a pinch more sugar if needed. Add 1/8 tsp white pepper if using.

Thicken and finish

Stir the cornstarch slurry again (it may settle) and slowly pour into the simmering sauce while stirring constantly. Cook 10–20 seconds until the sauce thickens to a glossy, spoon-coating consistency. Turn off the heat and stir in 1 tsp sesame oil. If the sauce is too thick, loosen with reserved 1 tbsp blanching liquid or extra warm stock, 1 tsp at a time, until desired consistency is reached.

Plate

Spoon the hot black bean sauce evenly over the blanched Chinese broccoli. Garnish with a light sprinkle of toasted sesame seeds and thinly sliced red chili or a few drops of chili oil if desired. Serve immediately.