Chinese Broccoli or kai-lan is unlike our traditional broccoli. It’s more similar to kale or broccoli rabe in consistency and taste. It’s a wonderful and versatile green that goes well in many applications. One of my favorite dishes of all time – pad see ew – features this lovely vegetable.
When I saw it in the store the other day, I committed to trying something new with it. I really wanted to just do a simple braise on it. I decided to try it with a simple miso sauce. This goes well as a side dish with any protein.
Braised Chinese Broccoli (Kai-lan) in Miso Sauce
1 pound of Chinese Broccoli – trim the bottoms
1 tbsp. vegetable oil
1 tsp. sesame oil
5 cloves garlic, chopped
2 tbsp. chopped ginger
2 tbsp. shiro miso paste
1 tbsp. mirin
1 tbsp. rice vinegar
1 tbsp. dark soy sauce
1/4 cup vegetable broth
red pepper flakes (optional)
Heat a large wok on high. Add the oil. When hot, add the chopped garlic and ginger.
Cook for two minutes until fragrant.
Add in the Chinese Broccoli. Cook for a few minutes.
While cooking, mix up the rest of the ingredients in a bowl.
Pour sauce over the broccoli. Stir a bit. Cover wok for a couple of minutes.
The broccoli will cook quickly. You don’t want to overcook. Bottoms should be bright green.
Serve on platter. Enjoy!