Chinese Broccoli With Egg Dipping Sauce Recipes

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CHINESE BROCCOLI



Chinese Broccoli image

This is my favorite creation that combines Asian flavors with this wonderful veggie.

Provided by Somer

Categories     Side Dish     Vegetables

Time 20m

Yield 4

Number Of Ingredients 9

1 bunch Gai Lan (Chinese broccoli), trimmed
2 tablespoons white sugar
1 tablespoon cornstarch
2 tablespoons soy sauce
1 tablespoon rice vinegar
1 tablespoon sesame oil
3 tablespoons hoisin sauce
1 teaspoon minced fresh ginger root
2 cloves garlic, minced

Steps:

  • Bring a large pot of lightly salted water to a boil. Add the Chinese broccoli and cook uncovered until just tender, about 4 minutes. Drain and set aside.
  • Meanwhile, whisk the sugar, cornstarch, soy sauce, vinegar, sesame oil, hoisin sauce, ginger, and garlic together in a small saucepan over medium heat until thickened and no longer cloudy, 5 to 7 minutes. Toss the broccoli in the sauce and serve.

Nutrition Facts : Calories 130.1 calories, Carbohydrate 21.5 g, Cholesterol 0.4 mg, Fat 4.3 g, Fiber 2.5 g, Protein 3 g, SaturatedFat 0.6 g, Sodium 705.2 mg, Sugar 9.7 g

CHINESE BROCCOLI WITH EGG DIPPING SAUCE



Chinese Broccoli with Egg Dipping Sauce image

This classic Vietnamese side dish gets a kick from flavored fish sauce that is really tasty and easy to make. Reprinted with permission from The Slanted Door by Charles Phan, copyright (c) 2014. Published by Ten Speed Press, a division of Penguin Random House, Inc.

Provided by Charles Phan

Categories     condiment

Time 20m

Yield 6 servings

Number Of Ingredients 12

2 large eggs
1/3 cup sugar
1/2 cup Water
1/2 cup fish sauce
1/4 cup distilled white vinegar
Juice of a lemon or lime
2 Thai chiles, stemmed and minced
2 Garlic cloves, minced
1 pound Chinese broccoli
salt
Canola oil (optional for blanching)
Oyster sauce for serving

Steps:

  • To soft cook the egg: in a small saucepan, bring 4 cups of water to a boil. Using a ladle or slotted spoon, lower and egg into the water and boil for 5 minutes. Remove the egg and place in a bowl of cold water to make it easier to handle. To make the flavored fish sauce: Combine sugar and water until sugar is dissolved. Add fish sauce, vinegar and lemon juice. Taste to adjust the flavors. Add chiles and garlic. Crack and peel the eggs and pour about ½ cup of flavored fish sauce over the eggs.
  • Blanch broccoli by placing it in a pot of salted simmering water (you can add a few tablespoons of oil to the water for added flavor). Cook for several minutes until the stems are "al-dente". Drain and serve immediately with egg dipping sauce and oyster sauce on the side.

CHINESE DIPPING SAUCE



Chinese Dipping Sauce image

Dipping sauces are an integral part of Chinese cooking. This sauce is simple to make but tastes great when served with stir-fries, or egg rolls or any other Chinese item which uses a dipping sauce.

Provided by Aric Ross

Categories     Sauces

Time 1h40m

Yield 4 serving(s)

Number Of Ingredients 7

1 tablespoon light soy sauce
2 shallots, finely chopped
2 tablespoons rice wine vinegar
2 teaspoons sesame oil
1/2 tablespoon superfine sugar
1 piece fresh ginger, finely grated (one inch)
1/2 small red chile, seeded and finely chopped

Steps:

  • Mix together all the sauce ingredients in a bowl and stir well until combined.
  • Cover and chill in the refrigerator, to allow the flavors to infuse, for at least 1 hour prior to serving.

Nutrition Facts : Calories 38.1, Fat 2.3, SaturatedFat 0.3, Sodium 253.1, Carbohydrate 4, Fiber 0.1, Sugar 1.9, Protein 0.8

EASY CHINESE BROCCOLI



Easy Chinese Broccoli image

Chinese broccoli is also known as jiè-lán or gai lan. It pairs well with most Chinese dishes.

Provided by kassybee

Categories     Side Dish     Vegetables

Time 15m

Yield 2

Number Of Ingredients 4

1 pound Chinese broccoli
3 tablespoons oyster sauce
1 teaspoon brown sugar
½ teaspoon sesame oil

Steps:

  • Pour about 1 inch of water into a saucepan and bring to a boil. Place Chinese broccoli in the saucepan and cover with the lid. Cook until stems are tender, 2 to 5 minutes. Use tongs to transfer to a plate.
  • Mix oyster sauce, brown sugar, and sesame oil together in a bowl. Drizzle sauce over the cooked Chinese broccoli.

Nutrition Facts : Calories 115.8 calories, Carbohydrate 21.6 g, Fat 2.5 g, Fiber 5.4 g, Protein 5.4 g, SaturatedFat 0.2 g, Sodium 324.6 mg, Sugar 2.2 g

CHINESE BROCCOLI WITH GINGER SAUCE



Chinese Broccoli With Ginger Sauce image

Lee Wan Ching's Chinese Broccoli with Ginger Sauce Excerpted from The Breath of a Wok: Unlocking the Spirit of Chinese Wok Cooking Through Recipes and Lore by Grace Young.

Provided by evelynathens

Categories     Vegetable

Time 10m

Yield 4 serving(s)

Number Of Ingredients 9

12 ounces chinese broccoli (6 medium stalk)
1/4 cup homemade chicken broth
1 1/2 teaspoons shao hsing rice wine or 1 1/2 teaspoons dry sherry
1 teaspoon ginger juice (method in note, below)
1/2 teaspoon cornstarch
1/4 teaspoon salt
1/8 teaspoon sugar
1 tablespoon vegetable oil
3 slices ginger

Steps:

  • Cut the broccoli stalks in half lengthwise if more than 1/2 inch in diameter. Cut the stalks and leaves into 2-inch-long pieces, keeping the stalk ends separate from the leaves. In a small bowl combine the broth, rice wine, ginger juice, cornstarch, salt, and sugar.
  • Heat a 14-inch flat-bottomed wok over high heat until a bead of water vaporizes within 1 to 2 seconds of contact. Swirl in the oil, add the ginger, and stir-fry 10 seconds or until the ginger is fragrant. Add only the broccoli stalks and stir-fry 1 to 1-1/2 minutes until the stalks are bright green. Add the leaves and stir-fry 1 minute until the leaves are just limp. Stir the broth mixture and swirl it into the wok. Stir-fry 1 minute or until the sauce has thickened slightly and lightly coats the vegetables.
  • Note: To make ginger juice, grate a small amount of ginger and then squeeze it with your fingers to extract the juice.

LEE WAN CHING'S CHINESE BROCCOLI WITH GINGER SAUCE



Lee Wan Ching's Chinese Broccoli with Ginger Sauce image

Provided by Grace Young

Categories     Wok     Ginger     Vegetable     Stir-Fry     Kid-Friendly     Broccoli     Small Plates

Yield Serves 4 as part of a multicourse meal

Number Of Ingredients 9

6 medium stalks Chinese broccoli (about 12 ounces)
1/4 cup chicken broth
1 1/2 teaspoons Shao Hsing rice wine or dry sherry
1 teaspoon ginger juice
1/2 teaspoon cornstarch
1/4 teaspoon salt
1/8 teaspoon sugar
1 tablespoon vegetable oil
3 slices ginger

Steps:

  • 1. Cut the broccoli stalks in half lengthwise if more than 1/2 inch in diameter. Cut the stalks and leaves into 2-inch-long pieces, keeping the stalk ends separate from the leaves. In a small bowl combine the broth, rice wine, ginger juice, cornstarch, salt, and sugar.
  • 2. Heat a 14-inch flat-bottomed wok over high heat until a bead of water vaporizes within 1 to 2 seconds of contact. Swirl in the oil, add the ginger, and stir-fry 10 seconds or until the ginger is fragrant. Add only the broccoli stalks and stir-fry 1 to 1 1/2 minutes until the stalks are bright green. Add the leaves and stir-fry 1 minute until the leaves are just limp. Stir the broth mixture and swirl it into the wok. Stir-fry 1 minute or until the sauce has thickened slightly and lightly coats the vegetables.

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