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Hi, I'm Jaden, a professional recipe developer, food columnist and food photographer specializing in fast, fresh and easy recipes for the home cook. Most of my recipes are modern Asian! About meFast, fresh & easy recipes for the home cook.

Wednesday, June 27, 2012

Chinese Broccoli with Garlicky Ginger Miso

Chinese Broccoli Garlicy Ginger Miso Sauce Recipe

I’m so affected by food that even the mention of certain city names can illicit a salivary response. Pavlov’s dog for the foodie. If I think “Chicago”, I immediately remember Grant Achatz painting our table with candy gems, fruit baubles and sweet jams.

Tomorrow, I’m heading back to Chi-town to speak at a food blogger event hosted by Verizon Wireless. Included in the trip is a free evening the day I arrive (can I sneak into Alinea? will they notice if I don an apron and pose as staff? can I hide under someone’s table?) and a super-secret supper that I know nothing about. I love super-secret suppers….well, that is, if I don’t get arrested for trying to sneak into Alinea!

Before I head out, I’m giving you another Asian recipe – this time for Chinese broccoli (called gai-lan) and a garlicky, gingery, chile-y, miso-y sauce.  It’s zippy.

Okay, so what’s Chinese broccoli? It comes from the same family as regular 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 buy: 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.

Chinese Broccoli Garlicy Ginger Miso Sauce Recipe

This is a recipe I’ve developed for my client, Miso & Easy. You can either use their product, which is miso paste in a squeeze bottle, or use regular miso paste that you can find in most grocery stores. Either one will work in this recipe!

Chinese Broccoli with Garlicy Ginger Miso Recipe

Here are the ingredients you’ll need:

ingredient map Chinese Broccoli Garlicy Ginger Miso Sauce Recipe

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 Garlicy Ginger Miso Sauce Recipe

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

Chinese Broccoli Garlicy Ginger Miso Sauce Recipe

Lay the leaves on top.

Chinese Broccoli Garlicy Ginger Miso Sauce Recipe

Cover the wok and let the vegetables cook.

Chinese Broccoli Garlicy Ginger Miso Sauce Recipe

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.

Chinese Broccoli Garlicy Ginger Miso Sauce 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.

Chinese Broccoli Garlicy Ginger Miso Sauce Recipe

Chinese Broccoli Garlicy Ginger Miso Sauce Recipe

Print

Chinese Broccoli with Garlicky Ginger Miso Recipe

Servings: 4 Prep Time: 5 Minutes Cook Time: 5 Minutes
chinese-broccoli-miso-recipe-8236.jpg

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.

Ingredients:

1 pound Chinese broccoli (gai lan)
1 tablespoon cooking oil
1 teaspoon grated fresh ginger
1 clove garlic
1/2 teaspoon minced fresh hot chile pepper
1 tablespoon miso paste (or 2 tablespoons Miso & Easy)
2 tablespoons water
1/4 teaspoon roasted sesame oil
1 teaspoon soy sauce

Directions:

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 1" 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 wok 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 serving plate. Check the stems to make sure they are cooked - they should be easily pierced with a fork. Plate the stems when they are done.

3. Discard the remaining water in the wok and wipe dry with a towel. Return wok 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 water, soy sauce and sesame oil and cook another 15 seconds. Pour sauce over the Chinese 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)

Restaurant Style Chinese Greens (Rasa Malaysia)

Stir Fried Nai Bai (Noob Cook)

Chinese Broccoli Beef Noodle Stir Fry (Steamy Kitchen)

 

 

 



28 Responses to “Chinese Broccoli with Garlicky Ginger Miso”

  1. JulieD — 6/27/12 @ 1:09 pm

    I spy your new wok! :) I love broccolini and Chinese broccoli…need to cook with it more. I love that you’re showing me that miso is so versatile! Have fun in Chicago!

  2. this looks so delicious! love that color!

  3. stephanie — 6/27/12 @ 2:53 pm

    OMG get yourself to The Bedford in Wicker Park amazing seasonal food and my brother making awesome cocktails at the bar. I PROMISE you will NOT be disappointed!

  4. Jessica — 6/27/12 @ 3:02 pm

    The color is so vibrant! Love!

    P.S. Have a blast in Chicago and make sure and eat at Rick Bayless restaurant and have some of his amazing Mexican Hot Chocolate!! :)

  5. This is one of my favorite green veg in the world! Love having a new preparation idea.

  6. Joy — 6/28/12 @ 12:42 am

    I love this recipe.

  7. momgateway — 6/28/12 @ 12:57 am

    This looks so good…can’t wait for my kailan to grow…I will have to go to the Asian market and buy some and make this.

  8. I pass this stuff all the time and never know what to do with it so I don’t buy it. I’m going to rectify that!

  9. Bee — 6/28/12 @ 12:07 pm

    Thanks for the link love. Great idea using miso in veggies!

  10. brenda s 'okie in colorado' — 6/28/12 @ 1:09 pm

    YUMMMMMM

  11. I’ve never heard of Chinese broccoli! It looks very good though, like some sort of bok choy broccoli hybrid. And I need to get me some of this easy miso stuff…

  12. wiffy — 7/1/12 @ 11:47 pm

    Hi Jaden, thanks for the link love. I love the idea of miso sauce with chilli for a vegetable stir-fry dish, gotta try it!

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  14. Po — 7/5/12 @ 9:00 am

    I have cooked this twice in a week now! Simply wonderful. Thank you for sharing the recipe.

  15. bina edwards — 7/6/12 @ 10:26 am

    looks good

  16. Thanks for the tips on what to look for when buying Chinese broccoli! I can’t wait to try making it this way! I usually use oyster sauce or add it to a stir fry!

    BTW, I love your wok!

  17. Kim in MD — 7/9/12 @ 10:54 am

    Yum! Another recipe using Miso & Easy!

  18. The Pontificator — 7/11/12 @ 1:03 pm

    Great recipe! I love Chinese broccoli and bok choy.

    (Pssst…it’s “Garlicky”, not “Garlicy” ;-)

  19. Alyce — 7/23/12 @ 8:59 am

    This recipe sounds great! How much sesame oil is required? It’s not in the ingredients list.

    Thanks!

  20. Kim Bee — 7/26/12 @ 6:06 pm

    Mm,mm, and more mm. This looks sinfully good.

  21. Imee — 8/1/12 @ 4:50 am

    Hi Jaden, is there any alternative for soy sauce? I am on a cleansing diet which requires that I avoid any soy products except Miso. Brocolli is one of the veggies that is recommended because of its high antioxidant quality.

    So what can I use in replacement to soy sauce?

    Help!

  22. amy — 8/14/12 @ 7:28 pm

    omg, that looks amazing!! i love chinese broccoli. like that this is a departure from the typical hoisin sauce.

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  24. I made this, altered slightly and used steamed veggies instead of the chinese broccoli. It was delicious! Thanks for sharing! :)

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  26. Monica in Silicon Valley — 12/18/13 @ 12:18 am

    I finally got around to making this gai lan dish and my daughter and I practically ate the whole thing. For some reason, I decided to double the sauce ingredients and felt that in the end I should have stuck with the original amounts stated in the recipe. After mixing my miso paste with hot water, I can see how Miso & Easy would make things easier. Thanks for another great recipe, Jaden.

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