Tested till perfect Chinese Broccoli Amandine
Chinese Broccoli Amandine
Photography by Jodi Pudge

Chinese Broccoli Amandine

Chinese broccoli - or Gailan - is slightly more bitter than broccoli but without a strong cabbagey flavour. Look for unblemished stalks with tightly closed flowerheads in a well-stocked chain grocery store or an Asian supermarket. Simple flavours of almond and olive oil make this side dish compatible with just about any main.

By The Canadian Living Test Kitchen

Source: Canadian Living Special Issue: Make-Ahead Meals 2009

Recipe3 out of 5 based on 1 ratings.
  • rating starrating starrating starrating starrating star
  • Prep time 15 minutes
  • Cook time 15 minutes
  • Portion size 4 servings


  • 2 tbsp 2tbspslivered almonds
  • 2 bunches 2bunchesChinese broccoli, (about 12 oz/375 g total)
  • 2 tbsp 2tbspextra-virgin olive oil
  • 1 1clove garliccloves of garlic, sliced
  • 1/4 tsp 1/4tspsalt
  • 1 tsp 1tspgrated lemon zest
  • 1 tbsp 1tbsplemon juice
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In large skillet, toast almonds over medium heat until light golden, about 3 minutes. Set aside.

Trim tough ends from broccoli. In same skillet, heat oil over medium-high heat; sauté garlic and salt until aromatic, about 1 minute.

Add broccoli, 1/4 cup (50 mL) water and lemon rind; cover and steam until tender and no water remains, about 6 minutes. Stir in lemon juice and almonds.

Tip from The Test Kitchen: For a nut-free version of this dish, swap in pepitas or shelled sunflower seeds for the silvered almonds.

Nutritional Information Per serving:

cal 99 pro 2g total fat 9g sat. fat 1g
carb 4g fibre 2g chol 0mg sodium 150mg

% RDI:

calcium 8 iron 4 vit A 13 vit C 42
folate 36
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