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Chinese broccoli on a plate with oyster sauce and minced garlic
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5 from 8 votes

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!
Prep Time15 mins
Cook Time6 mins
Total Time21 mins
Course: Dinner, Lunch, Main Course, Side Dish
Cuisine: Cantonese, Chinese
Servings: 4
Calories: 163kcal
Author: Jeannette


  • 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)


  • 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!


  • 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.


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