Chinese Broccoli with Oyster Sauce 蠔油芥蘭

by Yi on February 21, 2014 · 33 comments

{Recipe} Chinese Broccoli with Oyster Sauce (蠔油芥蘭) - Super Easy Vegetarian Dish

This simple but tasty Chinese Broccoli with Oyster Sauce dish first appeared on my Chinese New Year Cookbook

If you work long hours and have little time to cook a real meal, you’ll love this Chinese Broccoli with Oyster Sauce dish I am sharing today. This 2-ingreident-vegetarian dish is totally healthy and full of nutritional benefits. healthy and full of nutritional benefits. Best of all, it takes less than 15 minutes to make!!

A few years back, as a young busy working professional myself, I personally struggled to maintain a good work and life balance. One day I just felt so sick and unhealthy I became conscious about what I put in my mouth.

{Recipe} Chinese Broccoli with Oyster Sauce - Super Easy Vegetarian Dish

Now, I am proud to claim that I no longer rely on calorie rich but nutritionally poor food to get through the weeknights. Instead, I cook quick and light meals such as this Chinese Broccoli with Oyster Sauce dish.

If you have downloaded my Chinese New Year Cookbook, you’d remember seeing the recipe. However being such a popular dish, Chinese Broccoli with oyster sauce is typically served year-round in all occasions.

{Recipe} Chinese Broccoli with Oyster Sauce - Super Easy Vegetarian Dish

Chinese broccoli, or Gai Lan 芥蘭 in Cantonese, is a leafy green vegetable similar to broccoli rabe. The tender and fresh Chinese broccoli is packed with vitamins and fibers, making it a great vegetarian dish ingredient.

You can serve Chinese broccoli in many different ways. My favorites are to stir-fry or make thiChinese Broccoli with Oyster Sauce dish.

{Recipe} Chinese Broccoli with Oyster Sauce - Super Easy Vegetarian Dish

If you heart vegetables and have ONLY 15 minutes for cooking, give this recipe shot. You’ll probably fall in love with it just like me!

And I know that not everyone lives close to Asian grocery stores. If you can’t find Chinese broccoli, try the recipe with regular broccoli – still delicious :)

Chinese Broccoli with Oyster Sauce

Rating: 51

Prep Time: 8 minutes

Cook Time: 6 minutes

Total Time: 14 minutes

Serving Size: 3 - 4 Serving

Make this traditional Chinese Broccoli with Oyster Sauce dish following this step-by-step recipe at


  • 1 bunch Chinese broccoli (gai lan), rinsed
  • 1 tsp cooking oil
  • 2 tsp salt
  • 2 tbsp oyster sauce
  • 1/2 tsp sugar


  1. Separate the Chinese broccoli sterns from the leaves. Cut the stems in half lengthwise
  2. Add the salt and oil to a pot of boiling water. Blanch the leaves for about 1 minute over high heat. Remove the access water in a colander and transfer to a serving plate
  3. Blanch the sterns separately in the same pot of boiling water for about 2 minutes until the sterns are tender crisp. Remove and drain in the colander. Place on top of the blanched leaves
  4. Combine the oyster sauce with sugar in a bowl. Drizzle the oyster sauce mixture over the Chinese broccoli and serve warm

{ 32 comments… read them below or add one }

1 Chieko June 4, 2014 at 2:01 pm

Gai Lan is one of my favorite leafy greens. Nothing like American broccoli which I despise. I hope more and more people will convert over to Chinese broccoli!!!


2 Yi June 8, 2014 at 9:16 pm

Glad to hear that you like Gai Lan as well. I love it so much I buy it everytime I shop at a Chinese supermarket.


3 John March 28, 2014 at 7:51 am

Fantastic blog! I miss real chinese food. Work took me all over China and you know how gracious Chinese are. Wife and I miss the fantastic food including chicken feet! Anyway tonight I make your seaweed soup with shrimp! tomorrow Broccoli and another of your main dish. Thank You!


4 Yi March 28, 2014 at 10:58 pm

Thanks for checking out my blog John! I am so happy to hear that you appreciate the authentic Chinese food!! Please let me know how the seaweed soup came out! Thanks again for visiting!


5 John March 31, 2014 at 2:05 pm

Yi the soup came out perfectly. I added fresh rather than freeze dried shrimp. Seaweed I used was Sea lettuce, Dulse and Kelp combined. Thank you again, and I am excited to try more of your recipies.


6 Yi April 1, 2014 at 8:45 pm

Hello John, thanks for your feedback. The use of fresh shrimp sounds delicious! Glad to heard that the seaweed soup came out good!


7 Sissi March 4, 2014 at 3:59 pm

I still have to taste Chinese broccoli. This simple dish seems to be a perfect way to start my adventures with this vegetable.


8 tigerfish March 3, 2014 at 1:35 am

As I don’t use oyster sauce, I usually do a little sesame oil drizzle to my blanched Gai Lan.


9 Anita March 1, 2014 at 10:45 am

Love this dish Yi, we also have this all the time, at least once a week :)


10 Yi March 2, 2014 at 10:41 pm

That’s great. I am making this dish quite often this year as well.


11 Abbe@This is How I Cook February 25, 2014 at 11:24 pm

So good, Yi. i often use this sauce on other veggies such as asparagus and green beans, too! So healthy and good!


12 Yi March 2, 2014 at 10:41 pm

Agreed Abbe! It goes well with pretty much any veggies.


13 Ivy Sew February 25, 2014 at 1:53 am

Hi Yi, simple and healthy dish. Whenever I am busy, I would usually just go for a simple and quick stir fry as well as just blanched it and seasoned it with whatever sauce that come to my mind. However, oyster sauce is still the best when blanching and some Hua Tiao Chiew if stir fry. Have a nice day and cheers :)


14 Yi March 2, 2014 at 10:40 pm

Yup oyster sauce is like a magic potion :)


15 Bam's Kitchen February 24, 2014 at 9:51 am

Hello Yi, we eat gailan almost every week. Your cooking technique is interesting. I usually steam and then stirfry quickly and then drizzle with oyster sauce. I will give your method a try next time.


16 Yi March 2, 2014 at 10:38 pm

Hi Bam, I use the technique you described some times when I feel to make it a more elaborated version. This version is just a quick and basic recipe but it still tastes great :)


17 mjskit February 23, 2014 at 6:21 pm

I don’t know if I’ve ever had Chinese broccoli. I love the look at it and the fact that it looks like it has more leaves than buds (the part of regular broccoli that I don’t like). This looks very stem-y and I love broccoli stems! Great recipe and so easy!


18 Yi March 2, 2014 at 10:37 pm

Thanks mjskit. I might be biased but I prefer the Chinese broccoli than the regular broccoli rabe because the Chinese version tastes less bitter. Hope you get to try it one day.


19 wok with ray February 22, 2014 at 10:44 pm

This is really simple to make and delicious. They are also our favorite whenever we visit our favorite dim sum place. Thanks and have a good weekend Yi! :)


20 Yi March 2, 2014 at 10:34 pm

You are welcome Ray. Glad you enjoy this dish as well!


21 Bonnie Eng February 22, 2014 at 8:00 pm

Another great one Yi! =)


22 Yi March 2, 2014 at 10:34 pm

Thank you very much Bonnie.


23 Alex February 22, 2014 at 4:55 pm

And who doesn’t love a nice meal that is quick to make? :)


24 Yi March 2, 2014 at 10:33 pm

You are absolutely right Alex!


25 Angie@Angie's Recipes February 22, 2014 at 4:06 am

A simple and delicious side dish, Yi.


26 Yi March 2, 2014 at 10:32 pm

Thanks for stopping by Angie!


27 Frank @Memorie di Angelina February 21, 2014 at 7:06 pm

Love the simplicity of this dish!


28 Yi March 2, 2014 at 10:32 pm

Thanks Frank!


29 John@Kitchen Riffs February 21, 2014 at 6:22 pm

Good dish! Something I should try. Easy is good, particularly when it’s as tasty looking as this! Thanks.


30 Yi March 2, 2014 at 10:32 pm

If you get to try this John, please let me know how you like it!


31 Flora February 21, 2014 at 5:20 pm

Legit Cantonese cookin’ over here. Thanks for the very basic recipes; sometimes we really need them!


32 Yi March 2, 2014 at 10:31 pm

Totally agree with you Flora! I am cooking a lot of simple food these days :)


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