Broccoli With Oyster Sauce From China (Gai Lan)


Oyster sauce and Chinese Broccoli are two of the most popular side dishes in Chinese cuisine. In restaurants and on Chinese dinner tables, you’ll find this dish. This is usually the only green vegetable dish available on the rolling carts of most dim sum restaurants!

Oyster sauce, which is a touch sweet and has a lot of umami, is the primary flavoring component in this dish.

If you’re looking for something sweeter and easier to pour, Megachef is the way to go.


  • 1 lb. of Chinese Broccoli (end trimmed and thoroughly washed)
  • 1 tsp of salt
  • 1-2 tbsp. of vegetable oil
  • 2-3 tbsp. of oyster sauce


  1. Salt and oil should be added directly to the boiling water in your wok or large pot.
  2. Toss in the Chinese Broccoli stems once the water reaches a raging boil. Working in two batches (depending on the amount of material you have) may be necessary.
  3. Cook the vegetables for 1-2 minutes using tongs or chopsticks until they are cooked but still crunchy. (If you prefer your vegetables softer, you can cook them longer.)
  4. To remove the Chinese Broccoli from the water, use tongs or chopsticks. Prepare a plate by squeezing the excess liquid off the fish. You can remove any surplus water on a plate by squeezing it out with your fingers.
  5. Serve the vegetables with a few teaspoons of oyster sauce drizzled over them.
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