Name: Chinese Broccoli (Gai Lan) in Oyster Sauce Recipe
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Cuisine: Chinese
Ingredients: 1 bunch Chinese broccoli (gai lan), leaves and stalks separated, thick stalks halved lengthways; 1 tsp sea salt flakes; 2 tbsp olive oil or avocado oil, or neutral-flavoured oil of choice; 1 tsp freshly minced garlic; 2 tbsp oyster sauce (see note 1 for vegetarian alternative); 1 tsp light soy sauce; 1 tsp white sugar; 1 tsp sesame oil (optional); 2 tbsp water

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Introduction

Chinese Broccoli (Yum Cha Style) is a simple and flavorful side dish that brings bright, fresh greens to your table. With a savory garlic oyster sauce, it’s perfect for a quick weekday meal or as part of a larger feast.

A white plate holds bright green steamed leafy greens with thick stems and darker green leaves, arranged in a loose pile. The top layer features glossy shoulders and stems covered with a shiny, slightly brown sauce that pools a little on the plate. The plate sits on a woven natural-colored mat, with a pair of light wooden chopsticks resting nearby on the right side. The background has a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 tsp sea salt flakes
1 bunch Chinese broccoli (gai lan), leaves and stalks separated, thick stalks halved lengthways

2 tbsp olive oil or avocado oil, or neutral-flavoured oil of choice
1 tsp freshly minced garlic

2 tbsp oyster sauce (see note 1 for vegetarian)
1 tsp light soy sauce

1 tsp white sugar
1 tsp sesame oil (optional)
2 tbsp water

Instructions

Step 1: Cook the broccoli – Bring a medium pot of water to the boil and add the salt. Once rapidly boiling, add the Chinese broccoli stems and cook for 1 minute. Add the leaves and cook for an additional 1 minute. The stems should be just tender, but still bright green. Drain immediately and transfer to a serving plate.
Step 2: Make the sauce – Heat the oil in the same pan over medium heat. Add the garlic and cook for 30 seconds until fragrant, taking care not to let it brown.
Step 3: Stir in the oyster sauce, light soy sauce, sugar, sesame oil, and water. Simmer for 1–2 minutes, or until slightly thickened.

Step 4: Combine and serve – Pour the sauce directly over the warm Chinese broccoli and serve immediately.

Tips & Variations

For a vegetarian version, substitute oyster sauce with mushroom oyster sauce or a soy-based alternative.
Use a neutral oil like avocado or grapeseed oil if you prefer a lighter taste.

Serve immediately to enjoy the crisp-tender texture of the broccoli.

Storage

Store leftover Chinese broccoli in an airtight container in the refrigerator for up to 2 days. Reheat gently in a microwave or on the stove with a splash of water to keep it moist. Avoid overcooking during reheating to maintain texture.

How to Serve

A white plate holds a simple dish of bright green steamed or boiled leafy greens with long stems and dark green leaves, covered in a glossy, light brown sauce. The stems are stacked in a slightly messy pile on the plate, with some leaves spread flat on top. The sauce pools slightly around the base of the greens. The plate is placed on a woven, natural textured mat, adding a warm, rustic contrast to the fresh greens and white plate. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular broccoli instead of Chinese broccoli?

Yes, regular broccoli can be used, but Chinese broccoli has a slightly bitter, earthy flavor and tender stems that make it unique. Adjust cooking time accordingly as regular broccoli stems may need longer to become tender.

What can I do if I don’t have oyster sauce?

If you don’t have oyster sauce, you can use hoisin sauce for sweetness or a combination of soy sauce and a little mushroom broth for a similar savory depth.