Chinese Broccoli with Black Bean Sauce and Garlic

Chinese broccoli tastes like a cross between broccoli and broccoli rabe. It has a slight bitterness that pairs well with the sweetness in black bean sauce.

Heading out the door? Read this article on the new Outside+ app available now on iOS devices for members! Download the app.



  • 1 1/2 lb. Chinese broccoli, ends trimmed and stalks peeled
  • 2 Tbs. canola oil
  • 2 cloves garlic, minced (2 tsp.)
  • 1 1/2 Tbs. black bean garlic sauce
  • 1/2 tsp. sugar


1. Bring large pot of water to a boil. Blanch broccoli 1 to 2 minutes, or until bright green. Rinse under cold water to stop cooking, and drain well.

2. Heat oil in nonstick skillet over medium-high heat. Add broccoli, and sauté 2 to 3 minutes. Add garlic, and cook 1 minute, or until fragrant. Stir in black bean sauce and sugar, and sauté 2 to 3 minutes more, or until broccoli is crisp-tender.

Nutrition Information

  • Calories 130
  • Carbohydrate Content 13 g
  • Cholesterol Content 0 mg
  • Fat Content 8 g
  • Fiber Content 3 g
  • Protein Content 4 g
  • Saturated Fat Content 0.5 g
  • Sodium Content 141 mg
  • Sugar Content 1 g