Chinese Broccoli W Oyster Sauce Recipe
Recipe information
Make Chinese Broccoli W Oyster Sauce in just 20m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
Vegetables
Sauce
Aromatics & Oil
Finishing & Garnish
Vegetables
1. Trim and wash
Trim tough ends of the Chinese broccoli: snap or cut off about 1/2–1 inch from stems and remove any yellowed leaves. Rinse well under cold running water to remove grit, especially around the stem joints.
2. Blanch
Bring 6 cups of water to a rolling boil in a large pot. Add a pinch of salt (optional). Submerge the gai lan stems first, then the leaves, pressing down so all are under water. Blanch until stems are bright green and just tender—about 45–60 seconds for thin stalks, 1.5–2 minutes for thicker stalks. Do not overcook; you want a firm-tender texture.
3. Shock and drain
Immediately transfer the blanched gai lan to a bowl of ice water to stop cooking and preserve color. Let sit 30–60 seconds, then drain well in a colander and gently pat dry with paper towels or a clean kitchen towel.
Sauce
4. Mix sauce
In a small bowl, combine 3 tablespoons oyster sauce, 1 teaspoon light soy sauce, 1 teaspoon Shaoxing wine, 1 teaspoon granulated sugar, 1 teaspoon sesame oil, and 2 tablespoons water. Stir until sugar dissolves. In a separate very small bowl, whisk the 1 teaspoon cornstarch into a scant 1 tablespoon cold water until smooth (slurry), then add the slurry to the sauce mixture and stir to combine.
Aromatics & Finish
5. Heat oil and aromatics
In a medium skillet or wok, heat 1 tablespoon neutral oil over medium heat until shimmering. Add the sliced garlic (and optional ginger) and stir-fry 20–30 seconds until fragrant and just starting to color—do not burn.
6. Add sauce
Pour the prepared oyster sauce mixture into the skillet with the garlic. Bring to a gentle simmer and cook 30–45 seconds until the sauce thickens and becomes glossy. Taste and adjust seasoning: add a few drops more soy sauce if you want it saltier, or a pinch more sugar if you want sweeter.
7. Toss with gai lan
Add the drained Chinese broccoli to the skillet and toss gently with tongs or a spatula to coat stems and leaves evenly in the sauce. Stir-fry for about 30–45 seconds so the gai lan is heated through and well glazed. If the pan seems dry, add 1–2 tablespoons water and toss once.
8. Season and serve
Remove from heat. Drizzle the sesame oil over the vegetables, season lightly with white or black pepper to taste, and sprinkle with toasted sesame seeds if using. Transfer to a serving plate and serve immediately as a side to rice or other mains.
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