Name: Chinese Broccoli with Garlic Oyster Sauce
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Cuisine: Chinese
Ingredients: 3 tablespoons oyster sauce; 1 teaspoon sugar; 1 tablespoon peanut oil (or vegetable oil); 1 bunch Chinese broccoli (Gai Lan), tough ends removed; 6 tablespoons water; 1/2 teaspoon sesame oil; 1 tablespoon Chinese cooking wine or mirin; 2 tablespoons garlic, minced; 1 teaspoon ginger, minced

Jump to Recipe·Leave a Review

Chinese Broccoli with Garlic Oyster Sauce is a simple yet flavorful side dish that’s popular in many Chinese households and restaurants. The crisp-tender greens are perfectly complemented by a savory sauce made with oyster sauce, garlic, ginger, and a hint of sweetness. It’s the perfect dish to serve alongside rice or your favorite stir-fry.

Chinese Broccoli with Garlic Oyster Sauce

Why I Love This Recipe

I love how quick and easy this recipe is while still delivering bold flavors. The garlic and oyster sauce combination is deeply savory, and the quick blanching keeps the Chinese broccoli vibrant and crisp. Whether I’m making a full Chinese meal or just need a quick veggie side, this recipe always delivers on both taste and texture.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

3 tablespoons oyster sauce
1 teaspoon sugar
1 tablespoon peanut oil (or vegetable oil)
1 bunch Chinese broccoli (Gai Lan), tough ends removed
6 tablespoons water
1/2 teaspoon sesame oil
1 tablespoon Chinese cooking wine or mirin
2 tablespoons garlic, minced
1 teaspoon ginger, minced

Directions

In a small bowl, I mix together the oyster sauce, sugar, cooking wine, sesame oil, and water until well combined. I set it aside for later.
I bring a large pot of water to a boil, add a pinch of salt and a drizzle of oil to keep the broccoli bright green. Then, I add the Chinese broccoli and cook for 1 to 2 minutes, just until the stems are crisp-tender.
After draining, I rinse the broccoli under cold water to stop the cooking, drain again, and spread it out on a large plate. If it’s too wet, I pat it dry with paper towels.
In a small skillet over medium heat, I heat the peanut oil, then add the garlic and ginger. I stir it around until it’s fragrant.
I lower the heat and pour in the oyster sauce mixture, stirring quickly. Once the sauce is warm and aromatic (about 10–20 seconds), I pour it over the prepared broccoli.
I serve it immediately as a side dish.

Servings and Timing

Servings: 2 to 4 people (as a side dish)
Prep Time: 10 minutes
Cook Time: 5 minutes
Total Time: 15 minutes

Variations

Spicy Twist: I sometimes add a pinch of red chili flakes or drizzle chili oil into the sauce for a bit of heat.
No Wine? If I’m out of Chinese cooking wine or mirin, I substitute with a splash of rice vinegar or just leave it out.
Vegetarian Version: I use vegetarian oyster sauce (made from mushrooms) when serving plant-based guests.
Add Protein: For a heartier dish, I toss in cooked shrimp or thin slices of beef on top before drizzling the sauce.

Storage/Reheating

If I have leftovers, I store them in an airtight container in the fridge for up to 2 days. To reheat, I either microwave it briefly or toss it in a skillet over medium heat until warmed through. The texture may soften a bit, but the flavor holds up well.

FAQs

How do I keep the Chinese broccoli from getting soggy?

I make sure to boil it just until tender (1 to 2 minutes) and rinse it with cold water right away to stop the cooking. Patting it dry helps prevent sogginess too.

Can I use regular broccoli instead of Chinese broccoli?

Yes, I can substitute with regular broccoli or broccolini. The taste and texture will differ slightly, but the sauce still works beautifully.

What does Chinese broccoli (Gai Lan) taste like?

It has a slightly bitter, earthy flavor with thick stems and broad leaves. I find it heartier and more flavorful than regular broccoli.

Is oyster sauce vegetarian?

Traditional oyster sauce is made with oyster extracts, so it’s not vegetarian. I use mushroom-based vegetarian oyster sauce when I need a plant-based version.

Can I make this dish ahead of time?

I prefer to serve it fresh for the best texture, but I can make the sauce ahead and blanch the broccoli earlier in the day, then reheat everything together before serving.

Conclusion

Chinese Broccoli with Garlic Oyster Sauce is a staple in my kitchen when I want something simple, quick, and full of flavor. It’s the kind of dish that elevates any meal, and it’s easy to make with pantry staples. Whether I’m cooking for myself or for company, this recipe never disappoints.