Chinese Broccoli With Oyster Sauce
Ingredients
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- 1 pounds Chinese broccoli (gai lan) – rinsed, ends trimmed, thick stems halved lengthwise
- 1 tablespoons kosher salt
- 1 tablespoons neutral oil
- 2 cloves garlic – minced
- 3 tablespoons oyster sauce
- 1 teaspoons light soy sauce
- 1 teaspoons granulated sugar
- 3 tablespoons water
- 1/2 teaspoons toasted sesame oil
Instructions
1. Bring a large pot of water to a boil; add the kosher salt.
2. Prepare the Chinese broccoli: rinse well, trim the ends, and split any thick stems lengthwise so they cook evenly.
3. Make the sauce: Heat the neutral oil in a small saucepan over medium-low. Add the minced garlic and stir just until fragrant, 30–60 seconds. Stir in the oyster sauce, light soy sauce, granulated sugar, and water; simmer 30–60 seconds until glossy and spoonable. Remove from heat and stir in the toasted sesame oil.
4. Blanch the Chinese broccoli in the boiling salted water. Cook the stems first for 30 seconds, then submerge the leaves; continue cooking 1.5–3 minutes until stems are crisp-tender and leaves are vibrant green.
5. Drain well and shake off excess water. Arrange the Chinese broccoli on a warm platter and spoon the hot sauce evenly over the top. Serve immediately.
Chinese Broccoli With Oyster Sauce pairs tender-crisp stalks and leafy tops of gai lan with a glossy, savory-sweet sauce. The greens stay bright and slightly crunchy, while the sauce brings depth from oyster extract, soy, and a hint of garlic. It’s a simple, balanced side that cuts through rich dishes and complements rice and roasted meats.
This dish is rooted in Cantonese cooking, where quick blanching preserves freshness and color. Dim sum houses and home kitchens alike serve it as a counterpoint to heavier fare. Over time it has become a benchmark preparation for leafy greens across Southern China and in Chinese restaurants worldwide.