Chinese Broccoli With Peanut Sauce
Ingredients
- 1 pound chinese broccoli (gai lan) – trimmed; thick stems halved lengthwise
- 2 tbsp kosher salt – for blanching water
- 1/2 cup smooth peanut butter
- 3/4 cup water – warm
- 2 tbsp soy sauce
- 1 1/2 tbsp rice vinegar
- 1 tbsp sugar
- 2 cloves garlic – finely grated
- 1 tsp fresh ginger – finely grated
- 1 tsp chili oil
- 1 tsp sesame oil – toasted
- roasted peanuts – roughly chopped (for garnish)
- scallions – thinly sliced (for garnish)
- sesame seeds – toasted (for garnish)
Instructions
1. Rinse the Chinese broccoli, trim the dry ends, and split any very thick stems lengthwise so everything cooks evenly.
2. Bring a large pot of water to a rolling boil and add the kosher salt.
3. Blanch the Chinese broccoli until vivid green and crisp-tender, 2–3 minutes; a knife should slide into the stems with slight resistance. Drain well and let steam-dry on a clean towel.
4. Make the sauce: In a bowl, whisk the peanut butter with about half of the warm water until smooth. Whisk in the soy sauce, rice vinegar, sugar, garlic, ginger, chili oil, and sesame oil. Gradually whisk in enough of the remaining warm water to reach a glossy, pourable consistency.
5. Arrange the Chinese broccoli on a platter. Spoon the peanut sauce generously over the stems and leaves.
6. Garnish with the roasted peanuts, sesame seeds, and scallions. Serve warm or at room temperature.
Chinese Broccoli With Peanut Sauce pairs the earthy, faintly bitter bite of gai lan with a creamy, savory, and gently tangy peanut dressing. The vegetable’s crisp-tender stems and glossy leaves welcome a sauce that is nutty and aromatic, with hints of garlic, ginger, and chili for warmth. A sprinkle of peanuts and seeds adds crunch, making the dish texturally lively and satisfying despite its simplicity.
Gai lan is a Cantonese staple, often blanched and finished with a concentrated sauce to highlight its clean, sweet greens flavor. While oyster sauce is the most common pairing in Cantonese restaurants, nut-based dressings and sesame-forward sauces also appear in Chinese cold-dish traditions. In Chinese diaspora cooking, and through influence from neighboring Southeast Asian peanut sauces, the combination of blanched Chinese greens with a peanut-based dressing became a popular vegetarian side, bridging familiar techniques with a different flavor profile.