Chow Gai Lan (Jade Green Broccoli)

"Adapted from a Chinese cookbook by Jim Lee that was published around 1970. This is one of my all-time favorite cookbooks; I was introduced to it by friends who were Chinese students I knew at University of Virginia. This is traditionally made with gai lan, or Chinese broccoli, but the recipe works well with any broccoli you can find."
 
Chow Gai Lan (Jade Green Broccoli) created by Charmie777
Ready In:
15mins
Serves:
Units:

ingredients

directions

  • Mix together sugar through soy sauce plus 1/2 cup water and put aside.
  • Heat oil in a skillet or wok over medium heat and add the garlic.
  • When garlic is golden brown, add the broccoli.
  • Turn the heat up and stir-fry 2 minutes.
  • Add sherry, cover quickly and cook 2 minutes.
  • Lift cover& add the soy sauce mixture.
  • When sauce thickens, remove and serve.
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RECIPE MADE WITH LOVE BY

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  1. cuppycakes
    Only so so
     
  2. Tenshi22
    Great recipe. Really quick and simple to make when you trying to finish eating broccoli. I used regular soy sauce and found it a tad bit on the salty side, so I am going to use (as recommended) low-sodium or no sodium next time around. Also if you are like me and follow the instruction to the T you will be wondering why your sauce does not thicken. Put the corn starch in the water, sugar, and soy sauce mixture. Took me a minute to figure out why my sauce once thickening. Great recipe this one is a keeper ^_^
     
  3. EmilyStrikesAgain
    This was great! Used fresh broccoli and followed the directions to a T. Next time would double the sauce, since it was so good. Served with Asian marinated tofu (which is also why the extra sauce would come in handy!)
     
  4. cooking with love
    This was perfect. I made it as written except to use Sake for the rice wine. That is what I had. It was just like in an Asian restaurant. Be sure and put the lid on quickly after you add the wine. It steams the broccoli in that wonderful flavor.
     
  5. J-Lynn
    Very good! I made it with sherry, and did cook a little longer than stated, but not too long! The oil was very necessary to prevent the veg. from sticking, but I'd like to try using a little broth instead.
     
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