17 Delicious Chinese Broccoli Recipes for Healthy Eating

Packed with flavor and brimming with health benefits, Chinese broccoli is the star of our latest recipe roundup! Whether you’re in the mood for a quick stir-fry, a comforting soup, or something entirely new, we’ve got 17 mouthwatering ways to bring this versatile veggie to your table. Dive in and discover how easy it is to turn simple ingredients into extraordinary meals that everyone will love.

Stir-Fried Chinese Broccoli with Garlic

Gracefully balancing the bold flavors of garlic with the crisp, verdant notes of Chinese broccoli, this stir-fry is a testament to the beauty of simplicity in cooking.

Ingredients

• 1 bunch of fresh Chinese broccoli, stems sliced diagonally and leaves roughly torn
• 3 tablespoons of rich extra virgin olive oil
• 4 cloves of garlic, thinly sliced for a pungent kick
• 1/2 teaspoon of finely ground sea salt
• 1/4 teaspoon of crushed red pepper flakes for a subtle heat
• 1 tablespoon of toasted sesame oil for a nutty finish

Instructions

1. Heat a large wok or skillet over medium-high heat until a drop of water sizzles upon contact, about 2 minutes.
2. Add the extra virgin olive oil, swirling to coat the pan evenly, then immediately add the thinly sliced garlic, stirring constantly to prevent burning, for about 30 seconds until fragrant.
3. Toss in the Chinese broccoli stems first, stir-frying for 2 minutes to soften slightly while maintaining a crunch.
4. Add the torn leaves, sea salt, and red pepper flakes, continuing to stir-fry for another 2 minutes until the leaves are wilted but still vibrant green.
5. Drizzle with toasted sesame oil, tossing once more to combine all the flavors evenly, then remove from heat.

Meticulously prepared, this dish offers a delightful contrast between the tender leaves and the crisp stems, all enveloped in the aromatic embrace of garlic. Serve it alongside steamed jasmine rice or as a vibrant accompaniment to grilled meats for a meal that sings with freshness.

Chinese Broccoli with Oyster Sauce

Amidst the hustle of everyday life, there’s something profoundly comforting about the crisp, verdant allure of Chinese broccoli, especially when it’s dressed in a glossy, umami-rich oyster sauce. This dish, a staple in Cantonese cuisine, marries simplicity with depth, offering a quick yet sophisticated side that elevates any meal.

Ingredients

• 1 bunch of fresh Chinese broccoli, stems trimmed and leaves separated
• 2 tablespoons of premium oyster sauce, with a deep, savory sweetness
• 1 tablespoon of toasted sesame oil, aromatic and nutty
• 1 teaspoon of granulated sugar, to balance the flavors
• 2 cloves of garlic, minced to a fine paste
• 1/4 cup of water, for steaming

Instructions

1. Bring a large pot of water to a rolling boil over high heat. Blanch the Chinese broccoli for 30 seconds, then immediately transfer to an ice bath to preserve its vibrant green color and crisp texture.
2. In a small saucepan over medium heat, combine the oyster sauce, sesame oil, sugar, and minced garlic. Stir constantly for 1 minute until the mixture is fragrant and slightly thickened.
3. Drain the Chinese broccoli and arrange it on a serving platter. Drizzle the warm oyster sauce mixture evenly over the top, ensuring each piece is lightly coated.
4. Serve immediately, allowing the heat of the broccoli to meld with the sauce, enhancing its flavors.

Unveil the dish to reveal a stunning contrast of textures—the broccoli’s slight crunch against the velvety sauce. For an extra layer of flavor, sprinkle with toasted sesame seeds or serve alongside steamed jasmine rice to soak up every last drop of the savory sauce.

Steamed Chinese Broccoli with Ginger

Delightfully simple yet profoundly flavorful, Steamed Chinese Broccoli with Ginger is a dish that marries the crisp, verdant freshness of Chinese broccoli with the warm, spicy notes of ginger, creating a harmonious balance that’s both nutritious and comforting.

Ingredients

• 1 bunch of vibrant Chinese broccoli, stems trimmed
• 2 tablespoons of finely grated fresh ginger, with its pungent, spicy aroma
• 1 tablespoon of toasted sesame oil, rich and nutty
• 1 tablespoon of soy sauce, savory and umami-packed
• 1 teaspoon of sugar, to subtly sweeten
• 1/4 cup of water, for steaming

Instructions

1. Prepare a steamer by filling it with 1/4 cup of water and bringing it to a vigorous boil over high heat.
2. While the water heats, arrange the trimmed Chinese broccoli in the steamer basket, ensuring the stems are placed at the bottom for even cooking.
3. Cover the steamer and allow the broccoli to steam for exactly 5 minutes, until the stems are tender but still crisp and the leaves are bright green.
4. In a small bowl, whisk together the grated ginger, toasted sesame oil, soy sauce, and sugar until the sugar dissolves completely, creating a glossy, aromatic dressing.
5. Transfer the steamed Chinese broccoli to a serving platter and drizzle the ginger dressing evenly over the top, using tongs to gently toss and coat each piece.
6. Serve immediately, garnished with additional grated ginger if desired, for an extra kick of flavor.

Now, the Steamed Chinese Broccoli with Ginger presents a delightful contrast of textures—crisp stems against tender leaves—all enveloped in a dressing that’s at once spicy, sweet, and savory. Consider pairing it with a bowl of jasmine rice to soak up the exquisite sauce, or serve it alongside grilled fish for a light, balanced meal.

Chinese Broccoli and Beef Stir Fry

Marvel at the harmonious blend of flavors and textures in this Chinese Broccoli and Beef Stir Fry, a dish that promises a delightful balance of crisp, verdant greens and tender, savory beef, all brought together with a glossy, aromatic sauce.

Ingredients

• 1 pound flank steak, thinly sliced against the grain
• 3 cups Chinese broccoli (gai lan), cut into 2-inch pieces
• 2 tablespoons soy sauce, rich and aged
• 1 tablespoon oyster sauce, velvety and umami-packed
• 1 teaspoon cornstarch, finely milled
• 2 tablespoons vegetable oil, high-smoke point
• 3 cloves garlic, minced to a fragrant paste
• 1 teaspoon fresh ginger, grated to a zesty pulp
• 1/2 teaspoon red pepper flakes, for a subtle heat
• 1/4 cup water, to steam the greens

Instructions

1. In a medium bowl, whisk together the soy sauce, oyster sauce, and cornstarch until smooth. Add the sliced beef, ensuring each piece is well-coated, and let marinate for 15 minutes to tenderize.
2. Heat 1 tablespoon of vegetable oil in a large wok or skillet over high heat until shimmering. Add the beef in a single layer, searing for 1 minute per side until just browned but not fully cooked. Remove and set aside.
3. In the same wok, add the remaining tablespoon of oil. Stir in the garlic, ginger, and red pepper flakes, cooking for 30 seconds until fragrant but not browned.
4. Add the Chinese broccoli and water, covering the wok to steam for 2 minutes until the greens are bright green and slightly tender.
5. Return the beef to the wok, tossing everything together for another minute until the beef is fully cooked and the sauce has thickened slightly, coating the ingredients beautifully.

Yield a dish where the beef is irresistibly tender, the broccoli retains a satisfying crunch, and the sauce clings perfectly to each component. Serve this stir-fry over a bed of steamed jasmine rice or alongside a simple cucumber salad for a refreshing contrast.

Chinese Broccoli in Garlic Sauce

Radiating with vibrant green hues and a glossy sheen, Chinese Broccoli in Garlic Sauce is a dish that marries simplicity with depth, offering a crisp texture enveloped in a savory, aromatic embrace.

Ingredients

• 1 bunch of fresh Chinese broccoli, stems trimmed and leaves separated
• 3 tablespoons of rich, toasted sesame oil
• 4 cloves of garlic, finely minced to release their pungent aroma
• 2 tablespoons of smooth, aged soy sauce
• 1 tablespoon of golden, sweet honey
• 1 teaspoon of fiery red pepper flakes, for a subtle kick
• 1/2 cup of crisp, clear water

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat, ensuring it’s bubbling vigorously for blanching the broccoli.
2. Blanch the Chinese broccoli stems for 2 minutes, then add the leaves and continue for another minute, until bright green and slightly tender. Tip: Blanching preserves the vegetable’s vibrant color and crispness.
3. Immediately transfer the blanched broccoli to a bowl of ice water to halt the cooking process, then drain thoroughly and set aside.
4. In a small saucepan over medium heat, warm the sesame oil until shimmering, about 30 seconds, to enhance its nutty flavor.
5. Add the minced garlic to the oil, sautéing for 1 minute until fragrant but not browned, to avoid bitterness.
6. Stir in the soy sauce, honey, and red pepper flakes, bringing the mixture to a gentle simmer for 2 minutes to meld the flavors. Tip: Adjust the heat to prevent the sauce from reducing too quickly.
7. Pour the water into the saucepan, stirring to combine, and simmer for an additional 3 minutes until the sauce slightly thickens.
8. Arrange the blanched Chinese broccoli on a serving platter, drizzling the warm garlic sauce generously over the top. Tip: Serve immediately to enjoy the contrast between the crisp broccoli and the warm, velvety sauce.

Kaleidoscopic in its simplicity, this dish offers a symphony of textures and flavors, from the crunch of perfectly blanched broccoli to the umami-rich, garlicky sauce. For an elegant presentation, garnish with sesame seeds or thinly sliced red chili peppers.

Chinese Broccoli with Mushrooms

Savory and vibrant, this Chinese Broccoli with Mushrooms dish is a testament to the beauty of simple ingredients coming together to create a symphony of flavors. Perfect for a weeknight dinner or a special occasion, it’s a delightful way to bring a touch of elegance to your table.

Ingredients

• 1 bunch of fresh Chinese broccoli, stems trimmed and cut into 2-inch pieces
• 8 oz of cremini mushrooms, sliced into thick, earthy pieces
• 2 tbsp of rich extra virgin olive oil
• 3 cloves of garlic, minced to a fragrant paste
• 1 tbsp of smooth soy sauce
• 1 tsp of toasted sesame oil, for a nutty finish
• 1/4 tsp of crushed red pepper flakes, for a subtle heat
• 1/2 cup of vegetable broth, to deglaze the pan

Instructions

1. Heat the extra virgin olive oil in a large skillet over medium-high heat until shimmering.
2. Add the sliced cremini mushrooms to the skillet, arranging them in a single layer to ensure even browning. Cook for 5 minutes without stirring, allowing them to develop a golden crust.
3. Stir the mushrooms, then add the minced garlic and crushed red pepper flakes. Cook for 1 minute, until the garlic is fragrant but not browned.
4. Pour in the vegetable broth to deglaze the pan, scraping up any browned bits with a wooden spoon for added flavor.
5. Add the Chinese broccoli to the skillet, tossing to combine with the mushrooms and garlic. Cover and cook for 3 minutes, just until the broccoli is bright green and tender-crisp.
6. Drizzle with soy sauce and toasted sesame oil, tossing to coat evenly. Cook for an additional 1 minute to meld the flavors.

Zesty and crisp, the Chinese broccoli pairs beautifully with the meaty mushrooms, while the soy sauce and sesame oil add depth and richness. Serve this dish over steamed jasmine rice or alongside grilled fish for a complete meal that’s as nutritious as it is delicious.

Chinese Broccoli and Tofu Stir Fry

Unveiling the harmony of crisp textures and savory flavors, our Chinese Broccoli and Tofu Stir Fry is a testament to the art of balancing simplicity with depth. This dish, with its vibrant greens and golden tofu, promises a delightful journey through taste and texture.

Ingredients

• 1 block (14 oz) firm tofu, pressed and cubed
• 2 cups Chinese broccoli, trimmed and cut into 2-inch pieces
• 2 tbsp rich toasted sesame oil
• 3 cloves garlic, minced
• 1 tbsp fresh ginger, finely grated
• 2 tbsp premium soy sauce
• 1 tbsp oyster sauce
• 1 tsp pure cane sugar
• 1/4 tsp crushed red pepper flakes
• 2 tbsp water

Instructions

1. Heat a large wok or skillet over medium-high heat until a drop of water sizzles upon contact.
2. Add the toasted sesame oil, swirling to coat the pan evenly, then add the tofu cubes. Cook for 4-5 minutes, turning occasionally, until all sides are golden brown. Tip: Pressing the tofu beforehand removes excess moisture, ensuring a crispier texture.
3. Introduce the minced garlic and grated ginger to the pan, stirring constantly for 30 seconds until fragrant to avoid burning.
4. Toss in the Chinese broccoli, stirring to combine with the tofu and aromatics. Cook for 2 minutes until the greens begin to brighten.
5. In a small bowl, whisk together the soy sauce, oyster sauce, sugar, red pepper flakes, and water. Pour this mixture over the stir fry, tossing to coat evenly. Tip: The sugar balances the saltiness of the sauces, creating a harmonious flavor profile.
6. Continue cooking for another 2-3 minutes, until the broccoli is tender-crisp and the sauce has thickened slightly. Tip: For an extra crunch, remove from heat just as the broccoli reaches your desired doneness.

How the dish presents a beautiful contrast between the tender, sauce-coated tofu and the crisp, vibrant broccoli, making it not only a feast for the palate but also for the eyes. Serve it over a bed of steaming jasmine rice or alongside a simple cucumber salad for a complete meal that sings with freshness and flavor.

Chinese Broccoli with Cashew Nuts

Zesty and vibrant, this Chinese Broccoli with Cashew Nuts brings a delightful crunch and a symphony of flavors to your table, perfect for those seeking a nutritious yet indulgent side dish.

Ingredients

• 1 bunch of fresh Chinese broccoli, stems trimmed and leaves separated
• 1/2 cup of raw cashew nuts, lightly toasted
• 2 tablespoons of rich sesame oil
• 1 tablespoon of finely minced garlic
• 1/4 cup of savory vegetable broth
• 1 tablespoon of smooth soy sauce
• 1 teaspoon of golden brown sugar
• 1/4 teaspoon of crushed red pepper flakes, for a subtle heat

Instructions

1. Heat the sesame oil in a large skillet over medium-high heat until shimmering, about 1 minute.
2. Add the minced garlic and sauté until fragrant and golden, approximately 30 seconds, being careful not to burn.
3. Introduce the Chinese broccoli stems to the skillet, stirring frequently, and cook for 2 minutes until they begin to soften.
4. Pour in the vegetable broth, soy sauce, and brown sugar, then add the broccoli leaves, tossing gently to coat.
5. Cover the skillet and reduce the heat to medium, allowing the broccoli to steam for 3 minutes, or until the leaves are wilted and the stems are tender-crisp.
6. Sprinkle the toasted cashew nuts and red pepper flakes over the broccoli, stirring to combine, and cook for an additional 1 minute to meld the flavors.
7. Remove from heat and transfer to a serving dish immediately to preserve the vibrant green color and crisp texture.

Now, the Chinese Broccoli with Cashew Nuts is ready to delight with its crisp-tender texture, a perfect balance of savory and sweet, and a nutty crunch. Serve it alongside steamed jasmine rice or as a standout side to grilled salmon for a meal that sings with flavor.

Chinese Broccoli and Chicken Stir Fry

Masterfully blending the crisp, verdant notes of Chinese broccoli with the tender succulence of chicken, this stir fry is a symphony of textures and flavors that dances on the palate. Perfect for a weeknight dinner that doesn’t compromise on elegance or taste, it’s a dish that promises satisfaction with every bite.

Ingredients

• 1 lb boneless, skinless chicken breasts, thinly sliced into even strips
• 2 cups Chinese broccoli, trimmed and cut into 2-inch pieces, with stems and leaves separated
• 2 tbsp rich, toasted sesame oil
• 3 cloves garlic, minced to a fine paste
• 1 tbsp fresh ginger, grated to release its pungent aroma
• 2 tbsp premium soy sauce
• 1 tbsp oyster sauce, for depth and umami
• 1 tsp granulated sugar, to balance the flavors
• 1/4 tsp crushed red pepper flakes, for a subtle heat
• 2 tbsp water
• 1 tbsp cornstarch, for a glossy sauce

Instructions

1. In a small bowl, whisk together soy sauce, oyster sauce, sugar, red pepper flakes, water, and cornstarch until smooth. Set aside.
2. Heat sesame oil in a large wok or skillet over medium-high heat until shimmering, about 1 minute.
3. Add chicken strips, spreading them in a single layer. Cook undisturbed for 2 minutes to achieve a golden sear, then stir-fry until just cooked through, about 3 more minutes. Transfer to a plate.
4. In the same wok, add garlic and ginger, stirring constantly for 30 seconds until fragrant but not browned.
5. Add Chinese broccoli stems first, stir-frying for 2 minutes until bright green and slightly tender.
6. Introduce the leaves, continuing to stir-fry for another minute until wilted.
7. Return chicken to the wok, pouring the reserved sauce over everything. Toss vigorously for 1-2 minutes until the sauce thickens and coats the ingredients evenly.

Kaleidoscopic in its appeal, this stir fry offers a delightful contrast between the crisp broccoli and the velvety chicken, all enveloped in a sauce that’s at once savory, sweet, and subtly spicy. Serve it over a bed of steamed jasmine rice or alongside a crisp cucumber salad for a meal that’s as balanced as it is beautiful.

Chinese Broccoli with Shrimp

Zesty and vibrant, this Chinese Broccoli with Shrimp dish marries the crisp, slightly bitter greens with the sweet, succulent shrimp, creating a harmonious blend of textures and flavors that’s both nutritious and indulgent.

Ingredients

• 1 bunch Chinese broccoli, trimmed and cut into 2-inch pieces
• 1 lb large shrimp, peeled and deveined
• 2 tbsp rich extra virgin olive oil
• 3 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 2 tbsp soy sauce
• 1 tsp sesame oil
• 1/2 tsp finely ground black pepper
• 1/4 cup chicken broth

Instructions

1. Heat the extra virgin olive oil in a large skillet over medium-high heat until shimmering.
2. Add the minced garlic and grated ginger, sautéing for 30 seconds until fragrant, being careful not to burn.
3. Increase the heat to high, add the shrimp, and cook for 2 minutes on each side until they turn pink and opaque.
4. Remove the shrimp from the skillet and set aside on a plate.
5. In the same skillet, add the Chinese broccoli and chicken broth, stirring to combine. Cover and steam for 3 minutes until the broccoli is bright green and tender-crisp.
6. Return the shrimp to the skillet, add soy sauce, sesame oil, and black pepper, tossing everything together to coat evenly and heat through for 1 minute.
7. Tip: For an extra layer of flavor, add a splash of rice wine vinegar when adding the soy sauce.
8. Tip: Ensure the shrimp are patted dry before cooking to achieve a better sear.
9. Tip: The broccoli should retain a slight crunch for the best texture contrast with the shrimp.

This dish offers a delightful contrast between the tender shrimp and the crisp-tender broccoli, with the savory sauce tying all the elements together. Serve it over a bed of steamed jasmine rice or alongside a light cucumber salad for a complete meal.

Chinese Broccoli and Pork Stir Fry

Mastering the art of stir-frying brings the vibrant flavors of Chinese cuisine right to your kitchen, and this Chinese Broccoli and Pork Stir Fry is no exception. With its crisp-tender greens and succulent slices of pork, it’s a dish that balances texture and taste beautifully.

Ingredients

• 1 pound thinly sliced pork loin, marbled for tenderness
• 2 tablespoons toasted sesame oil, fragrant and nutty
• 3 cloves garlic, minced to a fine paste
• 1 tablespoon fresh ginger, grated to release its zesty aroma
• 1 bunch Chinese broccoli, stems sliced and leaves roughly chopped for varied texture
• 2 tablespoons soy sauce, rich and umami-packed
• 1 tablespoon oyster sauce, for depth and sweetness
• 1 teaspoon sugar, to balance the flavors
• 1/4 teaspoon crushed red pepper flakes, for a subtle heat
• 2 tablespoons vegetable oil, for high-heat cooking

Instructions

1. Heat a large wok or skillet over high heat until a drop of water sizzles upon contact, about 1 minute.
2. Add vegetable oil, swirling to coat the surface evenly, then immediately add the pork slices in a single layer. Sear for 1 minute per side until golden but not fully cooked through.
3. Push the pork to one side of the wok, add sesame oil to the empty space, followed by garlic and ginger. Stir-fry for 30 seconds until fragrant, being careful not to burn.
4. Introduce the Chinese broccoli stems first, stir-frying for 2 minutes to soften slightly, then add the leaves, cooking for another minute until vibrant green.
5. Combine soy sauce, oyster sauce, sugar, and red pepper flakes in a small bowl, then pour over the stir-fry. Toss everything together for 1 minute, ensuring the pork is fully cooked and the broccoli is crisp-tender.
6. Remove from heat and let rest for 1 minute before serving to allow the flavors to meld.

Yielded is a dish where the pork’s juiciness contrasts delightfully with the broccoli’s crunch, all coated in a glossy, savory-sweet sauce. Serve it over steamed jasmine rice or alongside a crisp cucumber salad for a complete meal.

Chinese Broccoli with Sesame Oil

Nestled within the vibrant tapestry of Asian cuisine, Chinese Broccoli with Sesame Oil stands as a testament to the beauty of simplicity, where each ingredient sings in harmony to create a dish that’s both nourishing and deeply flavorful.

Ingredients

• 1 bunch of fresh Chinese broccoli, stems trimmed and leaves separated
• 2 tablespoons of toasted sesame oil, aromatic and golden
• 1 tablespoon of soy sauce, rich and umami-packed
• 1 teaspoon of sugar, finely granulated for a hint of sweetness
• 2 cloves of garlic, minced to release their pungent aroma
• 1/4 teaspoon of red pepper flakes, for a subtle heat

Instructions

1. Bring a large pot of water to a rolling boil over high heat, ensuring there’s enough to fully submerge the Chinese broccoli.
2. Blanch the Chinese broccoli for 30 seconds, then immediately transfer to an ice bath to halt cooking and preserve its vibrant green color.
3. Heat the toasted sesame oil in a large skillet over medium heat until shimmering, about 1 minute.
4. Add the minced garlic and red pepper flakes, sautéing for 30 seconds until fragrant but not browned.
5. Drain the Chinese broccoli thoroughly, then add it to the skillet, tossing gently to coat with the aromatic oil.
6. Drizzle the soy sauce and sprinkle the sugar over the broccoli, stirring to evenly distribute the flavors.
7. Cook for an additional 2 minutes, allowing the broccoli to absorb the sauce while remaining crisp-tender.

The Chinese broccoli emerges with a delightful crunch, its natural bitterness mellowed by the nutty sesame oil and the savory depth of soy sauce. Serve it alongside steamed jasmine rice or as a vibrant accompaniment to grilled meats for a meal that celebrates contrast and balance.

Chinese Broccoli and Egg Stir Fry

Harmoniously blending the crisp, verdant notes of Chinese broccoli with the creamy richness of eggs, this stir-fry is a testament to the beauty of simplicity in Chinese cuisine. Here, each ingredient sings in perfect harmony, offering a dish that’s as nourishing as it is delightful.

Ingredients

• 1 bunch Chinese broccoli, stems thinly sliced and leaves roughly chopped for varied texture
• 3 large farm-fresh eggs, lightly beaten to a pale yellow hue
• 2 tablespoons high-smoke-point peanut oil, for a clean, crisp finish
• 1 teaspoon toasted sesame oil, adding a nutty depth
• 2 cloves garlic, minced to release their pungent aroma
• 1/2 teaspoon fine sea salt, to enhance the natural flavors
• 1/4 teaspoon freshly ground white pepper, for a subtle heat

Instructions

1. Heat a large wok or skillet over medium-high heat until a drop of water sizzles upon contact, about 1 minute.
2. Add the peanut oil, swirling to coat the surface evenly, then immediately add the minced garlic, stirring for 10 seconds until fragrant but not browned.
3. Introduce the Chinese broccoli stems, stir-frying for 2 minutes until they begin to soften, then add the leaves, cooking for an additional 1 minute until vibrant green.
4. Push the vegetables to one side of the wok, pour the beaten eggs into the other side, and let them set for 30 seconds before scrambling gently.
5. Combine the eggs with the broccoli, drizzle with sesame oil, and season with salt and white pepper, tossing everything together for 1 final minute to meld the flavors.
6. Tip: For an extra layer of flavor, a splash of Shaoxing wine can be added with the garlic. Ensure your wok is hot enough to prevent the eggs from sticking. Serve immediately to enjoy the contrast between the crisp broccoli and fluffy eggs.

Every bite of this stir-fry offers a delightful contrast between the tender, slightly bitter greens and the soft, savory eggs, making it a versatile dish that pairs beautifully with steamed rice or stands alone as a light, satisfying meal.

Chinese Broccoli with Chili Garlic Sauce

On a crisp evening, nothing satisfies quite like the vibrant crunch of Chinese broccoli, bathed in a fiery chili garlic sauce that dances on the palate with each bite. This dish, a harmonious blend of bold flavors and textures, is a testament to the simplicity and elegance of Asian-inspired cuisine.

Ingredients

• 1 bunch of fresh Chinese broccoli, stems trimmed and leaves separated
• 2 tablespoons of rich, toasted sesame oil
• 3 cloves of garlic, minced to a fragrant paste
• 1 tablespoon of finely grated ginger, bursting with zesty aroma
• 2 tablespoons of smooth, savory soy sauce
• 1 tablespoon of fiery chili garlic sauce, with a kick that lingers
• 1 teaspoon of crystalline sugar, to balance the heat
• 1/4 cup of crisp, cool water

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat. Blanch the Chinese broccoli for 30 seconds until bright green and slightly tender, then immediately plunge into ice water to halt cooking.
2. Heat the sesame oil in a large skillet over medium heat until shimmering. Add the minced garlic and grated ginger, sautéing for 1 minute until golden and aromatic.
3. Stir in the soy sauce, chili garlic sauce, and sugar, cooking for another minute to meld the flavors. Gradually add the water, stirring to create a glossy sauce.
4. Drain the Chinese broccoli thoroughly and add it to the skillet, tossing gently to coat each piece in the sauce. Cook for 2 minutes, allowing the broccoli to absorb the flavors while retaining its crunch.
5. Remove from heat and serve immediately, ensuring the broccoli is evenly sauced and vibrant.

Delight in the contrast of the tender-crisp broccoli against the velvety, spicy sauce, a dish that promises to elevate any meal with its depth of flavor. For an extra touch of elegance, garnish with sesame seeds or thinly sliced red chili peppers.

Chinese Broccoli and Scallops Stir Fry

Unveiling a dish that marries the crisp, verdant allure of Chinese broccoli with the delicate sweetness of scallops, this stir-fry is a testament to the elegance of simplicity. Perfectly balanced and quick to prepare, it’s a weeknight dinner that feels anything but ordinary.

Ingredients

• 1 pound fresh scallops, patted dry to ensure a golden sear
• 2 cups Chinese broccoli, cut into bite-sized pieces with stems and leaves separated
• 2 tablespoons rich extra virgin olive oil
• 3 cloves garlic, minced to release their aromatic potential
• 1 tablespoon freshly grated ginger, for a warm, spicy note
• 2 tablespoons soy sauce, to add depth and umami
• 1 teaspoon toasted sesame oil, for a nutty finish
• 1/2 teaspoon finely ground black pepper, to enhance the flavors

Instructions

1. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
2. Add the scallops in a single layer, searing for 2 minutes per side until golden brown. Remove and set aside.
3. In the same skillet, add the remaining olive oil, garlic, and ginger, sautéing for 30 seconds until fragrant.
4. Introduce the Chinese broccoli stems first, stir-frying for 2 minutes to soften slightly.
5. Add the leaves and continue to cook for another minute until vibrant and tender.
6. Return the scallops to the skillet, pouring in the soy sauce and sesame oil, tossing gently to combine.
7. Sprinkle with black pepper, stir-frying for an additional minute to meld the flavors.
8. Remove from heat and serve immediately for the best texture and taste.

Offering a delightful contrast between the tender scallops and the crisp-tender broccoli, this dish is a harmony of textures and flavors. Serve it over a bed of steamed jasmine rice to soak up the savory sauce, or enjoy it as is for a light yet satisfying meal.

Chinese Broccoli with Soy Sauce and Honey

Elevating the humble greens to a dish of sublime simplicity, Chinese broccoli with soy sauce and honey marries the earthy bitterness of the vegetable with the sweet and savory depth of its glaze, creating a side that’s as nutritious as it is delectable.

Ingredients

• 1 bunch of fresh Chinese broccoli, stems trimmed and leaves separated
• 2 tablespoons of high-quality soy sauce
• 1 tablespoon of golden, viscous honey
• 1 teaspoon of toasted sesame oil
• 1 clove of garlic, minced to a fine paste
• 1/4 teaspoon of crushed red pepper flakes
• 1 tablespoon of cold-pressed canola oil
• 1/4 cup of water

Instructions

1. Heat the canola oil in a large skillet over medium-high heat until it shimmers, about 1 minute.
2. Add the minced garlic and crushed red pepper flakes, sautéing until fragrant, approximately 30 seconds, being careful not to burn.
3. Introduce the Chinese broccoli stems to the skillet, stirring occasionally, for 2 minutes to slightly soften.
4. Pour in the water, cover the skillet, and steam the broccoli for 3 minutes, or until the stems are tender but still crisp.
5. Uncover, add the leaves, and cook for an additional 1 minute, just until wilted.
6. In a small bowl, whisk together the soy sauce and honey until fully combined.
7. Drizzle the soy-honey mixture over the broccoli, tossing gently to coat evenly, and cook for another minute to allow the flavors to meld.
8. Remove from heat and finish with a drizzle of toasted sesame oil for a nutty aroma.

Delight in the contrast of textures, from the crisp stems to the silky leaves, all enveloped in a glossy, umami-rich sauce. Serve alongside steamed jasmine rice or as a vibrant accompaniment to grilled meats for a meal that sings with balance and harmony.

Chinese Broccoli and Duck Stir Fry

Lusciously tender duck meets the crisp, verdant bite of Chinese broccoli in this stir fry that marries simplicity with sophistication. A dish that dances on the palate, it’s a testament to the beauty of combining quality ingredients with precise technique.

Ingredients

• 1 lb boneless duck breast, skin-on, sliced into thin strips
• 2 cups Chinese broccoli, cut into 2-inch pieces, stems and leaves separated
• 2 tbsp rich, toasted sesame oil
• 3 cloves garlic, minced to a fragrant paste
• 1 tbsp fresh ginger, finely grated
• 2 tbsp premium soy sauce
• 1 tbsp oyster sauce, for depth
• 1 tsp granulated sugar, to balance
• 1/4 tsp crushed red pepper flakes, for a subtle heat
• 1/2 cup low-sodium chicken stock, for deglazing

Instructions

1. Heat a large wok or skillet over medium-high heat until a drop of water sizzles upon contact.
2. Add the toasted sesame oil, swirling to coat the pan, then introduce the duck strips, skin-side down, to render the fat, about 3 minutes per side until golden and crisp. Tip: Resist moving the duck too soon to ensure a perfect sear.
3. Remove the duck, leaving the fat in the pan, and set aside on a plate lined with paper towels to drain.
4. In the same pan, add the minced garlic and grated ginger, stirring quickly for 30 seconds until aromatic but not browned.
5. Toss in the Chinese broccoli stems first, stir-frying for 2 minutes before adding the leaves, cooking until just wilted, about 1 minute more. Tip: Adding stems first ensures even cooking.
6. Return the duck to the pan, pouring in the soy sauce, oyster sauce, sugar, and red pepper flakes, tossing to coat everything evenly.
7. Deglaze the pan with the chicken stock, scraping up any browned bits, and let the sauce reduce slightly, about 2 minutes. Tip: The sauce should cling to the ingredients without being watery.
8. Serve immediately, ensuring each plate gets a generous amount of sauce.

Succulent duck and vibrant Chinese broccoli come together in a dish that’s as visually appealing as it is delicious. The contrast of textures—from the crispy duck skin to the tender greens—makes each bite a discovery, best enjoyed over a steaming bowl of jasmine rice to soak up the savory sauce.

Conclusion

Great choices await in our roundup of 17 Delicious Chinese Broccoli Recipes for Healthy Eating! Whether you’re craving something stir-fried, steamed, or saucy, there’s a dish here to delight your taste buds and nourish your body. We’d love to hear which recipes you try—drop a comment with your favorites and don’t forget to share the love on Pinterest. Happy cooking!