chinese broccoli kai lan with chinese sausage
Cantonese, Entrees, Recipes

Chinese Broccoli with Chinese Sausage

Email this to someoneShare on Google+0Share on Yummly37Pin on Pinterest221Tweet about this on TwitterShare on Facebook9

Kai Lan (Chinese broccoli) is one of my favorite vegetables! It’s a little like broccoli, a little like broccolini, a little like kale and mustard greens. If you were to combine all of the veggies above, you’d pretty much get Chinese broccoli.

You’ve probably seen Kai/Gai Lan on the menu at Chinese restaurants or other Southeast Asian cuisine like Thai or Vietnamese. It’s a cold-weather vegetable so fall and winter would be the best season to eat Chinese broccoli (although it’s not hard to find year-around, it may be limited at the market during off-season). The literal translation of Chinese broccoli, Kai/Gai Lan, means “mustard orchid” so it is definitely in the mustard greens family. The leaves have a similar thickness and characteristic of kale but tougher. And the stem is a lot like the regular broccoli but bitter. How about broccolini? Part of the family? Yep! The broccolini is a hybrid of Kai Lan and broccoli that the Japanese had married together some years ago.

Chinese broccoli kai lan with chinese sausage

I remember my mom making this Chinese broccoli with Chinese sausage (Lap Cheong) dish often in the winter in my younger days. And as a picky-eater, this was one of the few dishes that I’d just gobble up along with a bowl of freshly made rice. The drizzle of soy sauce is key! This is definitely a dish that reminds me of those cold nights having dinner with my family.

Do you have a dish that reminds you of winter from childhood?

Chinese broccoli kai lan with chinese sausage Chinese broccoli kai lan with chinese sausage Chinese broccoli kai lan with chinese sausage

Chinese Broccoli with Chinese Sausage
Prep time
Cook time
Total time
Serves: 2
  • 1-2 Chinese sausage, sliced, about 4 tbsp
  • 1 tsp olive oil
  • 1 tsp sesame oil
  • 3 garlic cloves, sliced
  • ½ lb Chinese broccoli (Kai Lan)
  • 3 tbsp chicken broth
  • ¼ tsp sugar
  • ½ tbsp soy sauce
  • salt and pepper, to taste
  1. Rinse and drain Chinese broccoli thoroughly. Cut the leaves roughly, about ½". And slice the stems thinly on an angle, about ⅛".
  2. Slice the Chinese sausage on an angle, also about ⅛".
  3. Heat a skillet on medium-high and add olive oil. Twirl the pan around to spread the oil somewhat evenly on the pan. Add Chinese sausage and cook for 3 minutes, until it's turned slightly transparent. Remove from pan into a bowl.
  4. On the same skillet, add sesame oil and garlic. Let it cook until fragrant, about 12 seconds. Add Chinese broccoli and chicken broth, and let it cooking for 4 minutes, stir occasionally.
  5. Add Chinese sausage, sugar, and soy sauce and cook for another 4 minutes.
  6. Plate and serve with rice on the side.



    the stems are my favorite part of any variety of greens. thank you for this share :-)

  • Pingback: Chinese Broccoli With Lup Cheong | Foundily()

  • Nagi | RecipeTin Eats

    How did I miss this post? This is awesome!! This is a great way to use Chinese sausage! SO GOOD in so many things….my favourite is fried rice. But adding it to greens will make me want to eat more veggies!!

    • Saucy Spatula

      oooh yeeeaaa. I love throwing some Chinese sausage in fried rice too :)

  • Carla (@charliesue)

    ! I don’t think I’ve ever even seen this ingredient! It looks super yummy though!

    • Saucy Spatula

      Thanks Carla! :)