Chinese Broccoli with Oyster Sauce 蠔油芥蘭
Warning: Parameter 2 to wp_hide_post_Public::query_posts_join() expected to be a reference, value given in /home/yirese5/public_html/wp-includes/class-wp-hook.php on line 287
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.
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.
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 this Chinese Broccoli with Oyster Sauce 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 蠔油芥蘭
Yield: 2 servings
Prep Time: 8
Cook Time: 7
Total Time: 15
Ingredients:
- 1 bunch Chinese broccoli (gai lan), rinsed
- 1 tsp cooking oil
- 2 tsp salt
- 2 tbsp oyster sauce
- 1/2 tsp sugar
Directions:
- Separate the Chinese broccoli sterns from the leaves. Cut the stems in half lengthwise
- 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
- 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
- Combine the oyster sauce with sugar in a bowl. Drizzle the oyster sauce mixture over the Chinese broccoli and serve warm
Warning: Use of undefined constant rand - assumed 'rand' (this will throw an Error in a future version of PHP) in /home/yirese5/public_html/wp-content/themes/yireservation/single.php on line 72
Warning: Parameter 2 to wp_hide_post_Public::query_posts_join() expected to be a reference, value given in /home/yirese5/public_html/wp-includes/class-wp-hook.php on line 287
This is a very classic Chinese recipe. Oyster sauce and sugar is very authentic.
I usually like to make a garlic-soy sauce when blanching Chinese Broccoli, but this looks great as well!
Thanks for stopping by the blog. The soy-garlic sauce is also a favorite of mine!
Pingback: Chinese Broccoli with Oyster Sauce 蠔油芥蘭 | blog3
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!!!
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.
Yi,
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!
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!
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.
Hello John, thanks for your feedback. The use of fresh shrimp sounds delicious! Glad to heard that the seaweed soup came out good!
I still have to taste Chinese broccoli. This simple dish seems to be a perfect way to start my adventures with this vegetable.
As I don’t use oyster sauce, I usually do a little sesame oil drizzle to my blanched Gai Lan.
Love this dish Yi, we also have this all the time, at least once a week 🙂
That’s great. I am making this dish quite often this year as well.
So good, Yi. i often use this sauce on other veggies such as asparagus and green beans, too! So healthy and good!
Agreed Abbe! It goes well with pretty much any veggies.
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 🙂
Yup oyster sauce is like a magic potion 🙂
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.
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 🙂
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!
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.
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! 🙂
You are welcome Ray. Glad you enjoy this dish as well!
Another great one Yi! =)
Thank you very much Bonnie.
And who doesn’t love a nice meal that is quick to make? 🙂
You are absolutely right Alex!
A simple and delicious side dish, Yi.
Thanks for stopping by Angie!
Love the simplicity of this dish!
Thanks Frank!
Good dish! Something I should try. Easy is good, particularly when it’s as tasty looking as this! Thanks.
If you get to try this John, please let me know how you like it!
Legit Cantonese cookin’ over here. Thanks for the very basic recipes; sometimes we really need them!
Totally agree with you Flora! I am cooking a lot of simple food these days 🙂