This is a recipe for the Chinese Broccoli dish that is one of the most popular vegetable dishes at Yum Cha (Dim Sum). Steamed Chinese Broccoli (called Gai Lan) drizzled with a fabulous garlic ginger Oyster Sauce. Despite what you may read in other recipes, it’s not just plain Oyster Sauce – you need other flavourings!
Chinese Broccoli with Oyster Sauce
Real “restaurant style” Chinese Broccoli with Oyster Sauce is NOT just oyster sauce (despite what you will read in many recipes claiming it is that simple!).
A sauce made with just oyster sauce will just taste of that – plain oyster sauce dolloped on greens. And if you’re happy with that, then there’s no need to read further because this recipe for real Restaurant Style Chinese Greens with Oyster Sauce has more than 1 ingredient in the sauce!
What it tastes like – Steamed Chinese Broccoli tastes like broccolini stems with spinach leaves. Smothered in a sweet-savoury garlic ginger sauce that will make anything delicious, it’s no wonder this is the most popular vegetable dish at Yum Cha!
This is the steamed Chinese Greens dish that is pushed around in rattling trolleys at Yum Cha!
Chinese Broccoli (“Gai Lan”)
Here’s a good look at the Chinese broccoli, raw. The Chinese name is Gai Lan.
It’s called Chinese broccoli because the stem has the same texture as broccoli. The leaves look and taste like spinach leaves – but they’re thicker.
Chinese Broccoli needs to be cooked before eaten and is most commonly steamed (this recipe) or stir fried (like in this Vegetable Stir Fry and Pad See Ew Thai Stir Fried Noodles).
What goes in the Oyster Sauce
Here’s what you need for the Oyster Sauce.
The Chinese cooking wine (aka Shaoxing wine) is the key ingredient that adds depth of flavour and complexity to the sauce. Substitute with Mirin or Dry Sherry. If you can’t consume alcohol, substitute with chicken stock.
Restaurants typically use quite a bit of oil when serving this dish – you can usually see it pooled on the plate. I have significantly reduced the amount of oil used, and believe me, you won’t miss it at all. It is the sauce that is the star of this dish. You don’t need oil (well, not very much).
How to make Chinese Broccoli with Oyster Sauce
Here’s how to make it. I tend to microwave steam vegetables, for sheer convenience. But feel free to use any method that’s most convenient for you.
What to serve with Chinese Broccoli with Oyster Sauce
I make this as a side dish to Asian meals quite regularly because it’s so fast to prepare and will pair with any Asian cuisine. I also like that I can make a scaled up batch of the Sauce and keep it in the fridge (around 5 days) and I use it to douse any plain steamed vegetables!
Here are some meal suggestions incorporating these Chinese greens:
Make a meal out of dumplings like Potstickers, Shumai or Gyoza with a side of this Chinese Broccoli and some Fried Rice;
Add it as a vegetable side for stir fries that are low on vegetables, like Honey Pepper Beef, Vietnamese Caramel Pork Bowls or Asian Beef Bowls;
Serve alongside Asian mains like Char Siu (Chinese BBQ Pork), Crispy Chinese Pork Belly, Vietnamese Caramel Chicken, Sticky Chinese Wings.
There’s certainly no shortage of possibilities! – Nagi x
Watch how to make it
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Restaurant Style Chinese Broccoli with Oyster Sauce
Ingredients
- 1 bunch Chinese broccoli ("Gai Lan") (Note 1)
Oyster Sauce
- 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.
Oyster Sauce
- 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.
Recipe Notes:
Nutrition Information:
Originally published 2014, updated with new photos and video in February 2020.
Life of Dozer
Appropriate that this is one of this favourite toys!
absolutely stellar. thank you!
Amazing once again Nagi. Half of my “keep forever” home cookbook is going to be your recipes at this rate. I loooove your recipes and the way you explain everything. You’re a home cook’s dream!! Thank you!
Hi Nagi. Can I use regular cooking wine as a substitute for Chinese cooking wine? I’m itching to try your gai lan with oyster sauce! Thanks.
Hi nagi
My son cooked this Gai lan recipe tn and let me tell you this – it’ll be my go-to sauce from now on. It was scrum-deli-yum!!
I’m in love with this recipe! I was searching for a bok choy recipe and decided to try this…and it was so good. I used bok choy and some Asian eggplant, added a couple shakes of fish sauce and some hot pepper flakes. Thank you, Nagi, for making Thai/Chinese cooking at home so easy and simple and de daggum delicious 🥰. (I put all ingredients into the pan and stir fried vs steaming veggies first.)
can i use pork tenderloin for the char sui
Hi Moe, you’ll find all the details for this in the recipe notes for Char Siu https://discountspot.info/chinese-barbecue-pork-char-siu/%3C/a%3E N x
I used regular broccoli and these were so flavorful!! Definitely a hit
Delicious, easy to make
I made this last night and it was delicious! I’m always looking for good recipes to stir-fry greens with and this is one of the best. Flavorsome and just the right consistency. Thank you!
I love this and its so quick and delicious! I usually use Bok Choy and I serve this with your Char Siu (Chinese BBQ Pork) and its so amazing, I can’t believe I created it!! I tell all my friends about your site, keep up the great work.
My partner cooked this tonight with your Crispy Pork Belly, wow what a combination! Your recipes never fail me, I use them at least once a week! Thanks for easy, home cooking made simple and full of flavour!
Just made this sauce to pour over steamed bok choy as a side. Absolutely delicious.
This recipe has been a godsend and a staple, better than even the most complicated preps I used before. I made it again recently and noticed the results didn’t come out quite like I remembered, then I noticed the cooking time increased quite a bit up to four minutes from 90 seconds. I’m curious why the change?
Hi Nagi! I love your recipes and your site has become my go-to fo find recipes. I made this a couple of weeks ago and my very picky husband loved it. Last night I didn’t have any gai lan but I did have lots of other greens – broccoli rabe, bok choy and some beet greens. So I did a veg stir-fry with these greens, baby carrots, diakon and red radishes, some new green beans and beet stems and used this sauce in the stir fry. It was a fantastic way to use up my fresh garden produce. My husband really loved it and actually said it was restaurant quality!
Hi Ellie, yes this is perfect over any type of green really!!! N x
Always wanted to know how they made this at chinese restaurants! It was exactly as delicious and so simple. Ha! Thanks so much….!
I had a bag of tricolor coleslaw. All that is is shredded green and purple cabbage with carrots. So I steamed that briefly and used this sauce. It was a hit with the fam!
Spectacular with tofu over rice or noodles. We like spicy, so we’re going to add some chilli-garlic sauce tonight!
Perfect Leigh! N x
Amazingly easy to follow recipe. Simple and delicious. Thank you
Thanks alot Nagi..this recipe is very savoury and delicious..i think this even matches more with the fish rather than the sauce from the Chinese fish steam recipe..
5 star recipe! Tastes just like the restaurant version. I steamed Gai Lan and fresh green beans on the stovetop rather than the microwave. Still turned out great. I used regular soy sauce, but I think low sodium may work better next time because it is fairly salty. Thanks for the fantastic recipe, Nagi!
Hi Michelle, sorry you found it too salty, just reduce the amount of soy in it for your own taste (it’s usually quite strong as it dilutes the flavour once poured onto the greens) N x