THE CHINESE CABBAGES - Growing Chinese Vegetables in Your Own Backyard - page 88

DID YOU KNOW?
Chinese broccoli is very nutritious. It's a good source of vitamins C and A, as well as calcium, iron, and
other minerals.
CULINARY USES
Although regular broccoli is frequently substituted in Chinese dishes, the cook who
wants an authentic Chinese flavor would never be satisfied with that substitution. It's
the subtle differences that make life interesting, and the difference between the flavors
of Chinese and regular broccoli is substantial enough to be worth fussing about.
Chinese cooks usually peel the stems as well as split the thicker ones partway;
stems prepared this way will cook faster and can be added to stir-fry dishes with just a
minute or two to cook. I don't have the time for extra preparation, so I pick my broc-
coli when it's a little younger so I don't have to peel it, but I do split the thicker stems.
TRADITIONAL CHINESE-STYLE . To prepare Chinese broccoli in one of its commonest
Chinese forms, cut the broccoli into 2-inch pieces and stir-fry for 1 minute. Add a
little water, cover, and cook the broccoli for 2 more minutes. Add oyster sauce to the
oil-and-water liquid in the pan, stir until heated, and serve the broccoli with the sauce
spooned over it. Or add minced garlic to the first step, and use chicken broth and a
little soy sauce instead of the water. Thicken with cornstarch if desired.
WITH HOLLANDAISE SAUCE . For a pleasant surprise, serve Chinese broccoli with hol-
landaise sauce. You'll assume you're eating regular broccoli until you taste it.
STIR-FRIED OR STEAMED . Chinese broccoli is good stir-fried with beef, mushrooms,
and water chestnuts, plus freshly grated ginger and soy sauce. It also holds up well to
steaming.
SUKIYAKI AND TEMPURA . If you make sukiyaki, Chinese broccoli florets, dipped in
tempura batter and deep fried, are especially delicious.
SALAD . Any leftover Chinese broccoli makes a good cold salad with a vinaigrette
dressing. Don't add the dressing until you're ready to serve or the cooked leaves and
florets will get mushy. If you've used just the leaves and florets and saved the cooked
stems, marinate these in a spicy dressing for an hour or so and serve as a kind of pickle.
Stems for this use should be just crisp-tender.