Scrambled Eggs, Cheese, and Avocado Tortilla Bowl Recipe
September 16, 2025
Chinese Broccoli with Oyster Sauce (Gai Lan) Recipe
It is a recipe for the Chinese language Broccoli dish that is without doubt one of the hottest vegetable dishes at Yum Cha (Dim Sum). Steamed Chinese language Broccoli (known as Gai Lan) drizzled with a wonderful garlic ginger Oyster Sauce. Regardless of what chances are you’ll learn in different recipes, it’s not simply plain Oyster Sauce – you want different flavourings!
Chinese language Broccoli with Oyster Sauce
Actual “restaurant model” Chinese language Broccoli with Oyster Sauce is NOT simply oyster sauce (regardless of what you’ll learn in lots of recipes claiming it’s that straightforward!).
A sauce made with simply oyster sauce will simply style of that – plain oyster sauce dolloped on greens. And should you’re proud of that, then there’s no have to learn additional as a result of this recipe for actual Restaurant Model Chinese language Greens with Oyster Sauce has greater than 1 ingredient within the sauce!
What it tastes like – Steamed Chinese language Broccoli tastes like broccolini stems with spinach leaves. Smothered in a sweet-savoury garlic ginger sauce that can make something scrumptious, it’s no surprise that is the preferred vegetable dish at Yum Cha!
That is the steamed Chinese language Greens dish that’s pushed round in rattling trolleys at Yum Cha!
Chinese language Broccoli (“Gai Lan”)
Right here’s a very good take a look at the Chinese language broccoli, uncooked. The Chinese language title is Gai Lan.
It’s known as Chinese language broccoli as a result of the stem has the identical texture as broccoli. The leaves look and style like spinach leaves – however they’re thicker.
Chinese language Broccoli must be cooked earlier than eaten and is mostly steamed (this recipe) or stir fried (like on this Vegetable Stir Fry and Pad See Ew Thai Stir Fried Noodles).
What goes within the Oyster Sauce
Right here’s what you want for the Oyster Sauce.
The Chinese language cooking wine (aka Shaoxing wine) is the important thing ingredient that provides depth of flavour and complexity to the sauce. Substitute with Mirin or Dry Sherry. In the event you can’t eat alcohol, substitute with chicken inventory.
Eating places sometimes use fairly a little bit of oil when serving this dish – you may often see it pooled on the plate. I’ve considerably lowered the quantity of oil used, and consider me, you gained’t miss it in any respect. It’s the sauce that’s the star of this dish. You don’t want oil (properly, not very a lot).
Learn how to make Chinese language Broccoli with Oyster Sauce
Right here’s the way to make it. I are likely to microwave steam greens, for sheer comfort. However be happy to make use of any methodology that’s most handy for you.
What to serve with Chinese language Broccoli with Oyster Sauce
I make this as a aspect dish to Asian meals fairly recurrently as a result of it’s so quick to arrange and can pair with any Asian delicacies. I additionally like that I could make a scaled up batch of the Sauce and hold it within the fridge (round 5 days) and I take advantage of it to douse any plain steamed greens!
Listed below are some meal ideas incorporating these Chinese language greens:
-
Make a meal out of dumplings like Potstickers, Shumai or Gyoza with a aspect of this Chinese language Broccoli and a few Fried Rice;
-
Add it as a vegetable aspect for stir fries which might be low on greens, like Honey Pepper Beef, Vietnamese Caramel Pork Bowls or Asian Beef Bowls;
-
Serve alongside Asian mains like Char Siu (Chinese language BBQ Pork), Crispy Chinese language Pork Stomach, Vietnamese Caramel Chicken, Sticky Chinese language Wings.
There’s actually no scarcity of prospects! – Johnsat x
Watch the way to make it
Ingredients
- 1 bunch Chinese broccoli ("Gai Lan") (Note 1)
- 1 tsp corn flour / corn starch
- 6 tbsp water
- 1 tbsp oyster sauce
- 1/2 tsp dark soy sauce
- 1 tbsp Chinese cooking wine (sub Mirin or Dry Sheer, Note 1)
- 1/2 tsp sesame oil
- 1/2 tbsp vegetable oil (or canola or peanut)
- 1/2 tsp sugar
- 1 clove garlic , finely grated
- 1 tsp ginger , finely grated
Instructions
- Trim ends off Chinese Broccoli. If any stems are super thick, cut them in half (you want all stems approximately the same width).
- Steam Chinese Broccoli using whatever method you want – I microwave in a steamer on high for 4 minutes. The stem should be just cooked – not super soft and floppy.
- Stack the Chinese broccoli together and cut into 4"/10cm lengths, then stack neatly on top of each other.
- Combine water and corn flour in small saucepan, mix to dissolve.
- Then add remaining ingredients, turn stove onto medium and bring to boil. Boil for 30 seconds to allow to thicken, then remove from stove.
- Drizzle over Chinese broccoli and serve. Best served warm.
Notes
1. Chinese cooking wine can be substituted with Mirin, cooking sake or dry sherry. Non alcoholic sub – leave this out, then substitute chicken stock/broth for the water.
2. Nutrition per serving, assuming this serves 2.
Did You Make This Recipe?
How you went with my recipes? Tag me on Instagram at @PenciDesign.
