Chinese broccoli with oyster sauce

Name: Chinese broccoli with oyster sauce
Prep time: 5 min
Cook time: 8 min
Total time: 13 min
Ingredients: 450 g chinese broccoli (gai lan), trimmed; thick stems halved lengthways; ½ tsp salt; 1 tbsp neutral vegetable oil; 3 cloves garlic, minced; 2 tbsp oyster sauce; 1 tsp soy sauce; ½ tsp sugar; 3 tbsp water; ½ tsp cornstarch

Non-vegetarian

蠔油芥蘭 · háo yóu jiè lán

Tender stems of Chinese broccoli blanched until bright green and dressed with a warm, glossy oyster sauce and garlic — the classic dim sum vegetable.

Chinese broccoli with oyster sauce is a Cantonese side dish from China, ready in about 13 minutes and made with chinese broccoli (gai lan) and oyster sauce. It serves 4 and is rated beginner to cook.

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Prep: 5 min
Cook: 8 min
Total: 13 min
Serves: 4
Level: Beginner
Calories: 72

Ingredients

4 servings

450 g Chinese broccoli (gai lan) (opens in a new tab), trimmed; thick stems halved lengthwaysSwap: Broccoli (Tenderstem broccoli is the closest swap.)
½ tsp (3 g) Salt (opens in a new tab)For the blanching water.
1 tbsp (14 g) Neutral vegetable oil (opens in a new tab)1 tsp for the blanching water, the rest for the sauce.
3 cloves (12 g) Garlic (opens in a new tab), minced
2 tbsp (35 g) Oyster sauce (opens in a new tab)Swap: Hoisin sauce (Or a vegetarian mushroom 'oyster' sauce.)Contains molluscs, wheat, gluten
1 tsp (5.5 g) Soy sauce (opens in a new tab)Swap: Tamari (Use tamari for a wheat-free version.)Contains soy, wheat, gluten
½ tsp (2 g) Sugar (opens in a new tab)
3 tbsp (44 g) Water (opens in a new tab)
½ tsp (1.5 g) Cornstarch (opens in a new tab)

Equipment

Method

1
Step 1
Bring a large pan of water to a boil with the salt and 1 tsp oil. Blanch the gai lan (opens in a new tab) for 2–3 minutes until the stems are just tender. Drain and lay on a plate.
- 4 min
- high heat
- Saucepan (opens in a new tab)
Oil in the water keeps the greens glossy.
2
Step 2
Warm the remaining oil in a small wok (opens in a new tab), fry the garlic (opens in a new tab) until pale gold, then add the oyster sauce (opens in a new tab), soy sauce (opens in a new tab), sugar (opens in a new tab), water and cornstarch (opens in a new tab) and stir until it bubbles and thickens.
- 3 min
- medium heat
- Wok (opens in a new tab)
How it looks · Photo: Aesthos AR. Photography on Pexels
3
Step 3
Pour the sauce over the greens and serve straight away.
- 1 min

About this dish

Origin: Guangdong, China · Well documentedAlso popular in Malaysia, SingaporeMore food from China
Dish: Lunch · Dinner · Side dishes
Cooking method: Blanched, Sautéed
Taste: umami, savoury, fresh, bitter
Diet: Pescatarian · Dairy-free · No nut ingredients · Low-carb
All labels
Pescatarian · Non-vegetarian · Flexitarian-friendly · Dairy-free · Egg-free · No nut ingredients · Alcohol-free · Pork-free · Beef-free · Low-carb · Low-fat
With the listed swaps: Vegan, Plant-based, Vegetarian (lacto-ovo), Eggetarian, Lacto-vegetarian, Ovo-vegetarianWorked out from the ingredients. How labels work
Good for: Everyday
Cook more with: Chinese broccoli (gai lan) · Oyster sauce · Garlic · Soy sauce · Sugar · Cornstarch
Techniques: Sautéing · Blanching

Allergens

May contain: Crustaceansfrom oyster sauce
Contains, can be adapted: Molluscsfrom oyster sauce
Contains, can be adapted: Wheatfrom oyster sauce, soy sauce
Contains, can be adapted: Glutenfrom oyster sauce, soy sauce
Contains: Soyfrom oyster sauce, soy sauce

Based on typical versions of these ingredients and not verified allergen-free. Brands differ and cross-contact happens, so always check labels. For severe allergies, follow your clinician’s advice.

Nutrition

72 kcal per serving

Calculated

1 serving ≈ 142 g · recipe makes 4

Where the energy comes from

Protein 9%
Carbohydrate 41%
Fat 49%

Nutrition per serving and per 100 g
Nutrient	Per serving	Per 100 g*
Energy	72 kcal	51 kcal
Protein	1.8 g	1.3 g
Carbohydrate	8.1 g	5.7 g
Net carbohydrate	5.1 g	3.6 g
Sugars	1.5 g	1.1 g
Added sugars	—	—
Fibre	3 g	2.1 g
Fat	4.3 g	3 g
Saturated fat	0.4 g	0.3 g
Trans fat	—	—
Cholesterol	0 mg	0 mg
Sodium	620 mg	437 mg
Salt equivalent	1.6 g	1.1 g

Vitamins & minerals per serving

Potassium: 331 mg
Calcium: 128 mg
Iron: 0.8 mg
Magnesium: 24 mg
Vitamin A (RAE): 97 µg
Vitamin C: 34 mg
Vitamin D: 0 µg
Vitamin B12: 0 µg
Folate (DFE): 119 µg

How these numbers were made

Calculated from USDA FoodData Central (SR Legacy) per-100 g values and the listed quantities.
*Per 100 g of combined raw ingredients; the cooked dish may weigh more or less.
“—” means the value isn’t known for enough of the ingredients; it is never zero by default.
Values are estimates for guidance, not for medical dosing. U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. fdc.nal.usda.gov.

Good to know

Tips

Add a pinch of sugar and the oil to the blanching water — it keeps the greens bright and glossy.
Peel very thick, fibrous stems before blanching so they cook as quickly as the leaves.

Common mistakes

Overcooking until the stems turn olive green and soft.

Serve with

Serve alongside char siu, roast meats or any rice meal.

Storage

Best eaten fresh.

Original editorial recipe · FriendsPantry editorial · Not yet independently reviewed · Added 26 Oct 2026 · Updated 8 Nov 2026

Recipe DNA

How this dish is built

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Grouped by each ingredient’s role in the dish. Each band’s width is its share of the dish by weight. Choose a component to see what it does.

What the dish is built around

Main ingredient

Chinese broccoli (gai lan), trimmed; thick stems halved lengthways450 g

Used in step 1

Reviews & corrections

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