This dish is incredibly quick, healthy, and flavorful. Chinese broccoli is rich in nutrients and has a slightly bitter, earthy taste that pairs perfectly with the sweet and salty oyster sauce. It’s great as a side for rice or noodles, and it only takes minutes to make. Whether you’re cooking a full Chinese meal or just need a vegetable dish that’s not boring, this is a go-to recipe.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Chinese broccoli (gai lan), trimmed
Oyster sauce
Soy sauce
Sugar
Garlic, minced
Water or chicken broth
Cornstarch (optional, for thickening)
Vegetable oil or sesame oil
Directions
Bring a large pot of water to a boil. Add a pinch of salt and a few drops of oil.
Blanch the Chinese broccoli for 1–2 minutes until bright green and just tender, but still crisp. Drain and arrange on a serving plate.
In a small pan, heat oil over medium heat. Add minced garlic and sauté until fragrant.
Add oyster sauce, soy sauce, sugar, and a splash of water or broth. Stir to combine and let it simmer for 1–2 minutes.
(Optional) Mix a little cornstarch with water and stir into the sauce if you prefer a thicker consistency.
Pour the sauce evenly over the blanched Chinese broccoli. Serve warm.
Servings and timing
Serves 4 as a side dish Prep time: 5 minutes Cook time: 5 minutes Total time: 10 minutes
Variations
Spicy version: Add a few drops of chili oil or fresh chopped chili to the sauce.
Ginger-garlic twist: Add minced ginger along with garlic for extra flavor.
No cornstarch: Skip the thickener for a lighter, more traditional sauce.
Vegan: Use a vegetarian oyster sauce made from mushrooms.
Sesame touch: Drizzle a little toasted sesame oil over the finished dish.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 2 days. To reheat, warm gently in a skillet or microwave until heated through. Note that the broccoli may soften slightly upon reheating.
FAQs
What is Chinese broccoli?
Chinese broccoli, or gai lan, is a leafy green vegetable with thick stems and flat leaves, commonly used in Chinese cooking.
Can I use regular broccoli instead?
Yes, though the texture and flavor are different. Broccolini is a closer substitute.
Is oyster sauce vegetarian?
Traditional oyster sauce is made from oysters, but vegetarian versions made from mushrooms are available.
Do I need to peel the stems?
Only if the stems are very thick or tough. Otherwise, just trim the ends.
Can I steam instead of blanch?
Yes, steaming also works and helps preserve nutrients.
What does Chinese broccoli taste like?
It has a slightly bitter, earthy flavor that balances well with sweet and salty sauces.
Is this dish gluten-free?
It can be if you use gluten-free versions of oyster sauce and soy sauce.
Can I make this dish ahead of time?
You can blanch the vegetables and make the sauce ahead, but assemble and serve fresh for best texture.
What dishes pair well with this?
It goes well with steamed rice, fried rice, noodle dishes, and stir-fried meats or tofu.
Can I make the sauce thicker?
Yes, add a cornstarch slurry (cornstarch mixed with water) and simmer briefly until thickened.
Conclusion
Chinese Broccoli with Oyster Sauce is a quick, flavorful side dish that adds color and nutrition to any meal. With its tender-crisp texture and rich, savory sauce, it’s a staple in Chinese cuisine that’s easy to prepare at home. Perfect alongside rice, noodles, or stir-fries, this recipe brings authentic flavor to your table in just 10 minutes
Chinese Broccoli with Oyster Sauce is a classic Cantonese side dish made by blanching Chinese broccoli (gai lan) and topping it with a rich, savory oyster sauce. It’s quick, nutritious, and full of umami flavor.
Author:Catherine
Prep Time:5 minutes
Cook Time:5 minutes
Total Time:10 minutes
Yield:4 servings
Category:Side Dish
Method:Blanching
Cuisine:Chinese
Diet:Low Fat
Ingredients
1 lb Chinese broccoli (gai lan), trimmed
1 tbsp oyster sauce
1 tsp soy sauce
1/2 tsp sugar
1 garlic clove, minced
2 tbsp water or chicken broth
1 tsp cornstarch (optional)
1 tbsp vegetable oil or sesame oil
Salt (for blanching water)
Instructions
Bring a large pot of water to a boil. Add a pinch of salt and a few drops of oil.
Blanch the Chinese broccoli for 1–2 minutes until bright green and just tender. Drain and arrange on a serving plate.
In a small pan, heat oil over medium heat. Add minced garlic and sauté until fragrant (about 30 seconds).
Add oyster sauce, soy sauce, sugar, and water or broth. Stir and simmer for 1–2 minutes.
(Optional) Mix cornstarch with a small amount of water to form a slurry and stir into the sauce. Simmer until slightly thickened.
Pour the sauce evenly over the Chinese broccoli. Serve warm.
Notes
Add chili oil or fresh chili for a spicy version.Use mushroom-based oyster sauce for a vegan version.Steaming the broccoli instead of blanching is also an option.Drizzle with toasted sesame oil for added flavor.Reheat gently to avoid over-softening the vegetables.
