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Leafy and stemmy but with few florets, Chinese broccol, also known as gai lan, typically is steamed or blanched before it is finished with salty-sweet oyster sauce that’s been boosted with other seasonings. In this recipe we stir-fry the vegetable, separated into leaf and stem sections, so it takes on some flavorful browning. If you cannot find Chinese broccoli, broccoli rabe works well, though its flavor is more bitter. Serve as part of an Asian-inspired meal, with steamed rice alongside.
pound Chinese broccoli (gai lan) OR broccoli rabe
cup oyster sauce
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