Broccoli In A Ginger Wine Sauce

When I cook different ethnic foods, I like to follow a theme for the whole meal or event. I made Asian steak Asian Steak so I wanted the rest of the meal to go with it, Asian style of course. So I started looking through my various Asian cookbooks to see what I could come up with. One of the dishes I decided upon was to make some Chinese broccoli in a ginger wine sauce, though I used regular broccoli and it worked just fine.

Chinese broccoli in a ginger wine sauce, also known as gai lan, a classic Cantonese dish rooted in Southern Chinese home cooking and restaurant cuisine. It balances the “cooling” nature of the vegetable with the “warmth” of ginger and Shaoxing wine, often served for its vibrant green color, crisp texture, and subtle, bitter flavor. Ginger is consistently paired with broccoli to balance its natural yin properties, with ginger juice sometimes used to intensify the flavor. The dish relies on ginger, garlic, and Chinese rice wine (such as Shaoxing) to create a savory, aromatic sauce.

The differences between Chinese broccoli and regular broccoli are more in appearance than anything else, though they do have slightly different tastes too. Chinese broccoli has longer stems and with broad, flat leaves and small flower buds. Standard broccoli has a thick, single stalk with a large, dense “tree-like” head. Chinese broccoli has a slightly bitter, earthy, and sometimes slightly pungent taste. Regular broccoli is milder and grassy. There is also broccolini, which is a hybrid between the two. It is believed that early Portuguese explorers brought cabbage to Asia and through generations of selections it has developed into Chinese broccoli.

Broccoli in A Ginger Wine Sauce

You can use either Chinese broccoli, regular broccoli or broccolini for this recipe. They are all similar enough to each other that they would all work.

3 TBSP oil

2 tsp minced ginger

3-4 garlic cloves, sliced very thin

1 lb broccoli, cut into small florets

2 TBSP brown sugar

3 TBSP soy sauce

1 tsp sesame oil

1/4 cup rice wine or dry sherry

1 tsp cornstarch mixed with 2 TBSP water

Steam the broccoli first, then drain. Short cooking vegetables preserves the natural sweetness, crispness and vitamins of the vegetables.

Mix the brown sugar, soy sauce and sherry together.

In a very hot skillet or wok, add the oil, garlic and ginger. Add the brown sugar soy sauce mix and cook until the garlic is browned and the sauce has mixed together.

Add the steamed broccoli and mix together well. Cook for about 30 seconds to a minute.

Add the cornstarch and mix in thoroughly, bring to a boil, reduce the heat to a simmer and continue to cook until the sauce thickens a bit. Serve immediately while hot. Top with sesame seeds right before serving.

The brown sugar and ginger really enhance the flavors of the broccoli and dress it up perfectly. It will go well with anything you want to serve it with as well.

Have a great day and make everyday great. Life is what you make it so make it great. May 2026 be filled with happiness, good health and prosperity for all. ‘Til next time.