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Brussels Sprouts has a chinese cousin

March 13, 2009

chinesebrocoli No wonder I love Chinese Broccoli, a.k.a Gai Lan.  This leafy green vegetable is in the same family as Brussels Sprouts and also Cabbage (hello Kimchi!) and cauliflower (not one of my favorites).  

Impact Magazine named Chinese Broccoli one of Top 10 energy foods and reports that it is is loaded with vitamins C, A, K, folate, and fibre. It also contains the powerful anti-cancer phytonutrients sulforaphane and the indoles. Sulforaphane compounds have also been found to boost liver and skin cell’s detoxifying abilities.  Plus, it tastes great and is easy to prepare.  I’ve found more and more mainstream grocery stores are starting to carry gai lan. But when in doubt any asian grocery store will have it. 

I like my gai lan simply steamed until a bright emerald green and drizzled with oyster sauce.  It pairs well with many asian and western foods.

 

Oyster Sauce

3 tbsps chicken broth

2 tbsps oyster sauce

1 tbsp chinese rice wine

1/2 tsp sugar

 

1.  Combine all ingredients in a small saucepan, bring to a boil then remove from heat.  Spoon over broccoli.

Now that’s easy!

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One Comment leave one →
  1. Linh permalink
    April 29, 2009 7:59 pm

    Hi! I will be doing a cooking class for a non-profit community center in Oakland, California in June featuring Chinese Greens. I googled for pictures of chinese broccoli and your beautiful picture and blog came up in the search results. I am wondering if I can have your permission to use this picture of the chinese broccoli in the online description for the class. Thanks!! –Linh Phu

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