So, have you ever had Chinese broccoli??
If not…. we need to talk. Because you’re missing out.
Chinese broccoli, also known as gai lan, is simply fabulous.
It looks like this:
And you can find it at your local farmers market or nearby Chinese market.
I particularly love this vegetable because it has nice toothsome stems, but at the same time, tender leaves and florets.
It tastes very similar to broccoli raab, with a slightly bitter edge, especially in the stems.
It stir fries quickly, and is perfect on its own with just a little oyster sauce, or added to more complex dishes, like this one 🙂
This dish was partially inspired by the dan dan noodles served at Lukshon here in LA (thanks Sang Yoon!).
Real dan dan noodles are smothered in a spicy Szechuan oil that is tongue-burningly hot. My version gets its spice from a combination of Sriracha, red pepper flakes, and hot sesame oil.
You simple stir fry up some Chinese broccoli, whisk together a quick sauce, brown some pork, & then toss everything all together.
The result: a warm spicy pot of noodles that far surpasses any takeout.
I hope you enjoy.
- 1 inch bunch Chinese broccoli, chopped into 1 pieces
- 4 tablespoons peanut oil, divided
- 1 ¼ cup chicken broth, divided
- 2 tablespoons rice wine vinegar, divided
- 2 tablespoons oyster sauce
- 1 teaspoon Sriracha
- 1 teaspoon chili-garlic sauce
- 1 lb ground pork
- 4 cloves garlic, minced
- 2 shallots, minced
- ½ teaspoon ground black pepper
- 2 tablespoons black bean sauce
- ¼ teaspoon red pepper flakes
- 1 tablespoon low sodium soy sauce
- 10 oz dried lo mein noodles
- 1 cup chopped green onion
- generous drizzle of hot sesame oil
Heat two tablespoons of peanut oil in a large nonstick skillet until shimmering. Add the Chinese broccoli and sauté, stirring occasionally, until the stems are crisp-tender, roughly 10 to 15 minutes. When the broccoli is crisp tender, remove from the pan into a bowl and set aside.
Meanwhile, in a small bowl, mix together ½ cup chicken broth, 1 tablespoon rice wine vinegar, 2 tablespoons oyster sauce, 1 teaspoon Sriracha, and 1 teaspoon chili garlic sauce. Whisk until combined, and set aside.
Add two more tablespoons peanut oil to the pan & set over medium-high heat. Add the ground pork and sauté, breaking up with a spatula into tiny bits. Cook for roughly 10 minutes until browned.
Add the garlic and shallots and cook for 1 minute, stirring constantly, until fragrant.
Add the ground black pepper, black bean sauce, red pepper flakes, soy sauce, ¾ cup chicken broth, 1 tablespoon rice wine vinegar. Stir to combine, and cook for a few more minutes until evaporated. Turn off the heat & let the pork rest in the pan until the noodles are ready.
Bring a large pot of water to a rolling boil, and add the noodles. Cook for 5 minutes (or according to package directions) until tender, & drain.
Add the noodles to the pan with the pork. Add the reserved sauce from earlier, & cook over medium heat for about 5 minutes, or until the sauce is thickened slightly.
Add the Chinese broccoli & green onion and toss to combine. Drizzle liberally with hot sesame oil & serve.