Name: Chinese Broccoli (Gai Lan) in Oyster Sauce Recipe
Prep time: 5 min
Cook time: 5 min
Total time: 10 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); 1 tsp light soy sauce; 1 tsp white sugar; 1 tsp sesame oil (optional); 2 tbsp water

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Introduction

Chinese Broccoli, or Gai Lan, is a simple yet flavorful vegetable dish often enjoyed at yum cha. This recipe highlights the vibrant greens with a savory oyster sauce dressing, making for a quick and satisfying side dish.

The dish shows steamed green vegetables placed in a shallow white plate. There are two layers: the bottom layer has long and thick light green stems, while the top layer has dark green leafy parts that look soft and wet. There is a glossy brown sauce spread unevenly over the vegetables. The plate is resting on a woven rope surface with a pair of beige chopsticks on the right side. 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, being careful 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-based vegetarian oyster sauce or hoisin sauce.
Use neutral oils like avocado or sunflower oil to keep the garlic flavor clean and bright.

Adding a sprinkle of toasted sesame seeds on top adds a nice texture and nutty aroma.
Serve with steamed rice to balance the savory sauce.

Storage

Store leftover cooked Chinese broccoli in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan with a splash of water to prevent drying out. The sauce may thicken when cooled; add a little warm water when reheating to loosen it.

How to Serve

A white plate holds a simple dish of cooked leafy greens, arranged in one main layer that covers most of the plate. The leaves are deep green, slightly shiny from a light sauce drizzled unevenly on top, giving a moist look. The greens appear soft and tender with visible veins and slight curling at the edges. Behind the main leaves, there is a small grouping of bright green stems that add a fresh contrast. The whole plate is placed on a textured, woven mat, but the background is changed to a white marbled texture. 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 it has a milder flavor and different texture. Adjust cooking time as regular broccoli florets may cook faster than Chinese broccoli stalks.

What can I substitute for oyster sauce if I’m vegan?

Use a vegetarian oyster sauce made from mushrooms or hoisin sauce as a flavorful alternative that keeps the dish plant-based.