Chinese Broccoli with Ginger Juice

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Preparation info

    • Difficulty


Appears in

Homestyle Chinese Cooking

Homestyle Chinese Cooking

By Yan-Kit So

Published 1997

  • About

Compared to ordinary broccoli, Chinese broccoli is more subtle in taste, reminiscent of asparagus. This subtle taste is further enhanced by the infusion of the mixture of ginger juice and Shaoxing wine. If Chinese broccoli is not available, ordinary broccoli can be used instead, and its taste will also benefit from the wine and ginger juice. Chinese broccoli is also known as gai lan (Cantonese) and Chinese kale.


  • 1 pound Chinese broccoli, washed and trimmed
  • Salt
  • 4 tablespoons vegetable oil
  • 1-1½ inches fresh ginger, peeled and finely chopped
  • 1 tablespoon Shaoxing wine or medium-dry sherry
  • 2 tablespoons oyster sauce


  • Break up the leafy parts of the broccoli and cut the stalks diagonally at ½-inch intervals. Leave the florets whole.
  • Bring a large pan of water to a boil, and add 1 teaspoon salt and 1 tablespoon oil. Add the broccoli, return to a boil, then continue to boil for 2 minutes. The broccoli will still be very crunchy. Pour into a colander and drain.
  • Put the ginger, in several batches, into a garlic press, add 2 drops of water each time and squeeze the juice into a small bowl, scraping the minced ginger found on the surface of the press as well. Discard the pulp inside. Add the wine or sherry to the juice.
  • Heat the wok over a high heat until smoke rises. Add the remaining oil and swirl it around. Tip in the drained broccoli and stir to mix with the oil in the wok. Pour in the ginger juice with wine or sherry and sprinkle on a pinch of salt. Sliding the wok scoop or metal spatula to the bottom of the wok, flip and turn to allow the ginger juice and wine to be absorbed. Lower the heat to medium, add a little water (about 1 tablespoon), and cook, covered, for another minute. The broccoli should be crisp but not hard. Remove to a serving plate and drizzle over the oyster sauce. Serve hot.

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