But then, instead of additional stir-frying, the greens are set aside to be drizzled with a butter-based sauce. I was initially wary, as I am unaccustomed to using butter in Chinese vegetables, but I soon discovered the pleasing combination of butter, soy sauce, and Chinese five-spice. Aromatic, sweet, warm, and pungent, the complex spice blend adds extra dimension to the greens. A sprinkling of roasted peanuts gives extra flavor and texture.
In addition to being tasty, this recipe was incredibly easy, and I would definitely prepare Chinese broccoli this way again (perhaps increasing the sauce recipe by a half). I'm also adding the sauce to my tricks for steamed vegetables. It would go well with regular broccoli, rapini, root vegetables, and sweet potatoes.
• Get the recipe: Chinese Broccoli from Cookie Magazine (Epicurious)
Related: Recipe: Sesame Broccoli Rabe
(Image: Emily Ho)