Chinese Broccoli with Oyster Sauce (蠔油芥籣)

Chinese Broccoli with Oyster Sauce is a dim sum favorite that’s incredibly easy to make at home! Snap crunchy greens are drizzled with a classic sweet and savory sauce, generously coating every leaf and stem. It’s the perfect emergency dinner idea and a delicious way to get your daily serving of vegetables in!

A vegetable dish that steals the show

If you ever see my family at a yum cha (dim sum) restaurant, there’s one dish that will always grace the table. Chinese Broccoli with Oyster Sauce is our all-time favorite and gets snatched up almost IMMEDIATELY by all the determined hands (yes, even before the Ham Sui Gok and Seafood Rolls)! 

But like most yum cha dishes, those small portions just aren’t ever enough to fill me up.

Thankfully, our homemade version is super easy and ensures every bite leaves you utterly satisfied. In just a few steps, you’ll have perfectly crunchy greens coated in a smooth oyster sauce at any time, not just during the first few hours of the day when yum cha restaurants open.

Don’t be fooled by this recipe’s simplicity! It may come together quickly, but you won’t find fault in its taste quality.

How do I choose the gai lan?

When I first introduced myself, I mentioned that I accompanied Grandma around the Asian grocery stores and asked questions about every vegetable she picked up. Here is what I learnt about the leafy vegetable:

• Choose the gai lan with tender stems. Just like how she does with water spinach, Grandma would test its age could by pressing her nail into the stem itself. If it broke easily, it would mean the vegetable was young and not too old and tough.
• Go for green instead of yellow. Deep green vegetables have a ton of nutrients that are important for promoting healthy bodies. In the case of this recipe, it means that the gai lan had a healthy life itself.
• Avoid the ones with many holes. Too many holes indicates that insects have made a meal out of the vegetable. You can simply cut or rip those parts away, but it’s much easier to find ones that have fewer holes.

What to do if your Chinese broccoli isn’t so fresh

It’s not uncommon to find that supermarket produce might not be the freshest when you buy it, especially if you arrive later. We’re no strangers to that here at Wok & Kin, so here are some tips that Grandma has to make your Chinese Broccoli and Oyster Sauce the best one yet:

Peel the stems

Use a small knife to peel back the stems starting from the base. You can make a small incision at the bottom with the knife then hold onto the skin between the knife and your index finger.

Pull the skin up towards the leaf to separate it from the softer part of the stem. Repeat this until all the tough exterior has been stripped away. What you’ll be left with is the tender portion.

Remove parts of the leaves

Sometimes you’ll find holes in the leaves and sometimes you’ll be able to feel that the leaves are hard and tough. Grandma uses a small knife to cut and pull those parts away so all that’s left is the softer leaf segment, just like what she does with the jook choy for her Crispy Pork Belly Stir Fry.

After the gai lan is all prepared, you’re ready to start making your quick and tasty Chinese Broccoli with Oyster Sauce!

What you’ll need

About the ingredients

We use oyster sauce as the main flavor, but if you’d like to make it vegetarian as we do for Mum, you can use a substitute of your liking.

While this recipe uses Chinese broccoli, it can work with other greens including bok choy, kale, collard greens or broccoli. Just keep in mind that cooking times will vary depending on the variety you choose.

How to make this recipe

Separate each stem from the base so they become individual strands. This will make it easier to cook and eat.

Wash the vegetable 2-3 times in lightly salted water, then drain in a colander.

Bring a large pot or wok of water to a boil, then cook the greens for 3 minutes or until the stem is tender but still crisp when snapped.

Optional: You can season the water with salt and oil for extra flavor.

When cooked, drain it in a colander and transfer the leafy greens onto a serving plate.

Bring a small skillet to a medium heat and add 1 tbsp cooking oil. When hot, add the oyster sauce, sugar and chicken bouillon powder.

Keep stirring as it bubbles. If you prefer a thinner sauce, add water 2 tbsp at a time until it has reached your desired consistency, then take it off the heat.

Optional: Heat up a saucepan on medium heat and add 3 tbsp oil. When hot, add the minced garlic in and let it cook on low heat for 3 minutes or until golden brown.

Make sure to continuously stir to stop it from burning.

To serve, plate the Chinese broccoli and pour the sauce and garlic oil on top.

Enjoy hot as is!

Recipe FAQs

Tips for the best results

• Use fresh produce. This ensures you’ll have a crisp and tender bite full of flavor and nutrients.
• Test the stems as you cook. The last thing you want is to overcook the greens and end up with a soft vegetable without that signature crunch. Test the crunchiness using your fingers or mouth as it cooks.
• Pour the sauce on just before serving. The leaves and stems will absorb all the liquid and soften, so make sure to dress the vegetables right before it’s time to eat.

Make it a yum cha feast at home

• Grace the table with classics including Stuffed Tofu (Yong Tau Fu 釀豆腐), Steamed Pork Ribs with Black Bean Sauce (豉汁蒸排骨) and Braised Beef Honeycomb Tripe.
• Century Egg and Pork Congee (皮蛋瘦肉粥) and Wonton Egg Noodle Soup are a great way to fill everyone up.
• Choose from these classic desserts to finish the banquet: Chinese Silky Egg Pudding (冰花燉蛋), Liu Sha Bao (Molten Custard Salted Egg Buns 流沙包) or Yum Cha Mango Pancakes (芒果班戟)!

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This post was originally published on 4/11/19 and updated with tips and FAQs in June 2021.

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