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    Home » Vegetables » Chinese Broccoli with Oyster Sauce (蠔油芥籣)

    Published: Jun 8, 2021 · Last Modified: Jun 8, 2021 by Jeannette ·

    Chinese Broccoli with Oyster Sauce (蠔油芥籣)

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    Chinese broccoli with oyster sauce and fried garlic on a plate
    Chinese broccoli with oyster sauce and garlic on a plate
    Chinese broccoli with oyster sauce on a plate topped with browned garlic.
    Chopsticks holding up a Chinese broccoli.
    Chinese broccoli with oyster sauce on a plate topped with browned garlic.

    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!

    Chinese broccoli with oyster sauce on a plate topped with browned garlic.

    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?

    Chinese Broccoli.

    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:

    A hand holding onto a Chinese broccoli stem while a knife cuts into the skin.

    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.

    A knife cutting into a leaf.

    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!

    Chopsticks holding up a Chinese broccoli.

    What you’ll need

    Chinese broccoli in bundles along with dishes of oyster sauce, sugar, oil and chicken bouillon powder.

    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

    Chinese broccoli in a colander.

    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.

    Chinese broccoli in a wok of water.

    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.

    Oyster sauce bubbling in a pan.

    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.

    Garlic browning in a pan of oil.

    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

    Why is my gai lan bitter?

    The vegetable itself is inherently bitter. It’s not as bitter as bittermelon, but if not cooked well enough it will retain its bitterness. Make sure to blanch it so that the bitterness comes out.

    How long can I store this dish for?

    Ideally, this dish is eaten immediately after being cooked. But if you find that there are leftovers, you can keep it sealed and refrigerated up to 3 days.

    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.
    Chinese broccoli with oyster sauce on a plate topped with browned garlic.

    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)!

    Want more homecooked recipes?

    Subscribe to our email list and be the first to get recipe updates as soon as they’re posted. You can also follow Wok & Kin on Instagram, Pinterest, Facebook and Twitter!

    Chinese broccoli on a plate with oyster sauce and minced garlic

    Chinese Broccoli (Gai Lan) with Oyster Sauce

    Chinese Broccoli with Oyster Sauce is so easy to make! These greens are the perfect dinner idea and a delicious way to get your serving of vegetables in!
    5 from 8 votes
    Print Pin Rate
    Prep Time: 15 minutes
    Cook Time: 6 minutes
    Total Time: 21 minutes
    Servings: 4
    Calories: 163kcal
    Author: Jeannette

    Ingredients

    • 2-3 bundles Chinese broccoli (a.k.a. gai lan; we get it from the Asian grocery store)
    • water (enough to cover the greens as they cook)
    • salt (for washing the gai lan)
    • 2 tsp oyster sauce (or to taste)
    • 1/2 tbsp sugar (or to taste)
    • 1/2 tsp chicken bouillon powder
    • 3 cloves garlic (finely chopped)
    • 4 tbsp oil (3 tbsp for the garlic, 1 tbsp for the sauce)

    Instructions

    • 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 the greens cook 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 for 20 seconds. 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!

    Notes

    • 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.
    • We use oyster sauce as the main flavor, but you can use a substitute of your liking.
    • This recipe 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.

    Nutrition

    Calories: 163kcal | Carbohydrates: 7g | Protein: 2g | Fat: 15g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 1mg | Sodium: 142mg | Potassium: 11mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1IU | Vitamin C: 1mg | Calcium: 6mg | Iron: 1mg
    Tried this recipe? Tag me TODAY!If you recreated this authentic recipe, I’d love to see it! Tag me on Instagram at @wokandkin.

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

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    « Cà Ri Chay (Vegetarian Vietnamese Curry)
    Wonton Egg Noodle Soup (港式云吞面) »

    Reader Interactions

    Comments

    1. Emma says

      November 05, 2019 at 8:37 am

      People always think of Chinese food as meat heavy but I’m the same as you, I LOVE their simple dishes made with fresh leafy green veggies. This is a winner for sure!

      Reply
      • Jeannette says

        November 05, 2019 at 7:59 pm

        Simple leafy greens recipes are the best! It’s one way to cut back on the oil many Chinese recipes have 😉

        Reply
    2. Maayke says

      November 05, 2019 at 9:59 am

      5 stars
      I’m always looking for new ways to prepare vegetables. This looks delicious!

      Reply
      • Jeannette says

        November 05, 2019 at 8:00 pm

        Thanks, Maayke! I hope you enjoy this!

        Reply
    3. Emese says

      November 05, 2019 at 10:38 am

      5 stars
      I’ve never had Chinese broccoli but I love trying and adding new green veggies to my meals. Thanks for this tip. Saved it now!

      Reply
      • Jeannette says

        November 05, 2019 at 8:00 pm

        It’s a great vegetable that holds its crunchiness after being cooked. I definitely recommend trying it out!

        Reply
    4. Amy says

      November 05, 2019 at 2:04 pm

      5 stars
      I love the sound of this, such a great side dish idea!

      Reply
      • Jeannette says

        November 05, 2019 at 8:01 pm

        Thanks, Amy!

        Reply
    5. Ana F says

      November 05, 2019 at 2:35 pm

      5 stars
      Beautiful photos! And this sauce it’s amazing! I bet it goes perfect with other veggies as well. This is a keeper!

      Reply
      • Jeannette says

        November 05, 2019 at 8:01 pm

        Thanks, Ana!

        Reply
    6. Ella says

      February 26, 2020 at 5:14 am

      5 stars
      Hey Jeannette, delicious recipe. I tried Gai Lan for the first time and it was very delicious. I didn’t have chicken bouillon powder at home so I used chicken broth in place of it. However, the recipe was still delicious. What do you think, Using chicken broth makes any change in the taste of the recipe?

      Reply
      • Jeannette says

        February 26, 2020 at 7:51 am

        Hi Ella! Thanks for trying out this recipe! It’s wonderful that you were able to think of a substitute for the chicken bouillon powder. Chicken broth will work well too because chicken bouillon powder is just a very concentrated version of that.
        The recipe will be much milder with chicken broth instead of chicken bouillon powder, but if it tasted good then I don’t see why you can’t use chicken broth too! 😀

        Reply
    7. Claudia Beck says

      November 17, 2020 at 3:21 am

      5 stars
      Wonderful easy recipe

      Reply
      • Jeannette says

        November 17, 2020 at 4:21 pm

        Thanks, Claudia!

        Reply

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