Chinese Broccoli With Soy Paste
Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 28 Jan 2026
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This vibrant Chinese broccoli with soy paste is a masterclass in simplicity, offering a nutritious and flavourful side dish that complements almost any Asian-inspired meal. Known as Gai Lan, Chinese broccoli has a wonderful earthy bitterness that pairs beautifully with the deep, umami-rich notes of fermented soy paste. By steaming the greens until they are just tender, you preserve their crisp texture and bright emerald colour, ensuring a fresh addition to your dinner table.
As a naturally vegan dish, this recipe is an excellent way to incorporate more leafy greens into your diet. The savoury dressing requires only two ingredients, making it a quick and reliable option for busy weeknights. Serve it alongside steamed jasmine rice or silken tofu for a light, balanced lunch, or as part of a larger celebratory feast with friends and family.
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Ingredients for Chinese Broccoli With Soy Paste
450g Chinese broccoli or broccolini, trimmed, cut in thirds crosswise
60ml soy paste (such as Yu Ding Xing)
How to make Chinese Broccoli With Soy Paste
Back to contentsSet a steamer basket in a large pot filled with 1" water, cover pot, and bring water to a boil. Add broccoli to steamer basket, cover pot, and steam broccoli until crisp-tender, about 5 minutes.
Meanwhile, whisk soy paste and 2 tablespoons water in a large bowl.
Arrange broccoli on a platter and drizzle sauce over.
Disclaimer
While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.
Article history
The information on this page is peer reviewed by qualified clinicians.
28 Jan 2026 | Originally published
Authored by:
UK recipe editors
Peer reviewed by
UK recipe editors
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