Chinese Broccoli Recipe

Trim and separate

Trim tough ends from the Chinese broccoli stems (about 1/2–1 inch). If stalks are thick, halve them lengthwise so they cook evenly. Leave florets and leaves whole or halved so pieces are uniform in size.

Bring 8 cups of water to a rolling boil in a large pot. Add a pinch of salt if desired.

Blanch the gai lan: add the prepared Chinese broccoli to the boiling water and cook until bright green and just tender, about 45–75 seconds for tender stalks or up to 2 minutes for thicker stalks. Test a stalk to ensure crisp-tender doneness.

Immediately transfer the blanched broccoli to a bowl of ice water to stop cooking and preserve color. Chill for 1–2 minutes, then drain well and set aside on a plate lined with paper towel.

Rinse the fermented black beans briefly under running water to remove excess salt and impurities. Drain and gently mash with the side of a knife or the back of a spoon until mostly broken up (keep some texture).

In a small bowl combine cornstarch and 1 tablespoon cold water to make a smooth slurry; set aside.

Heat 1 tablespoon neutral oil in a wok or a small skillet over medium heat until shimmering but not smoking.

Add the mashed fermented black beans and stir-fry for 20–30 seconds to bloom their aroma. Add the minced garlic and minced ginger and stir for another 15–20 seconds until fragrant, taking care not to burn the garlic.

Add the light soy sauce, oyster sauce, Shaoxing wine, chicken or vegetable stock, and sugar. Stir to combine and bring the mixture to a gentle simmer (about 30–60 seconds).

Give the cornstarch slurry a brief stir and add it to the simmering sauce while stirring. Cook 30–45 seconds until the sauce thickens and becomes glossy. Remove from heat and stir in the sesame oil.

Arrange the blanched Chinese broccoli on a serving platter, stacking stems neatly and leaves on top, or serve in individual portions.

Spoon the warm black bean sauce evenly over the broccoli, using a spatula to coat stems and leaves. If sauce has thickened too much while standing, briefly warm it in the pan with 1 tablespoon stock or water to loosen before spooning.

Garnish with sliced scallion and a sprinkle of toasted sesame seeds if using. Serve immediately as a side course with steamed rice.