Cut the Chinese broccoli in half to separate the thick stems from the leaves. Mince the garlic and the chili pepper. Set aside.
Add about 2 cm of water to a wok, or saute pan, and bring to a simmer on medium heat.
Layer in the broccoli stems at the bottom of the wok and layer the leaves on top of the stems. (So that the thick stems, which are closer to the bottom of the pan, will cook faster) Steam for 3 minutes. Lift the leaves to a serving plate, using tongs. Check the stems to make sure they are cooked - they should be easily pierced with a fork. Add the stems to the serving plate when they are done.
Discard the remaining water in the wok and wipe it dry with a towel. Return the wok to the stove then add in the oil, garlic, chili pepper and grated ginger. Turn the heat to medium-low. After the oil begins shimmering, cook for another 15 seconds (taking care not to burn the aromatics). Stir in the miso, water, soy sauce, and sesame oil. Cook another 15 seconds.
Pour the sauce over the Chinese broccoli and serve.
Our weekly newsletter includes:
Recipes, tips and advice on healthy eating
Occasional promotions on products & services from SOSCuisine and some trusted partners
Occasional invitations to help scientific research by answering surveys or participating in studies
Your email address will never be shared without your permission and you may unsubscribe at any time.
SOSCuisine, 3470 Stanley, Suite 1605, Montreal, QC, H3A 1R9, Canada.
When we collect your personal information, we always inform you of your rights and make it easy for you to exercise them. Where possible, we also let you manage your preferences about how much information you choose to share with us, or our partners.