A yum cha classic you can make in under 10 minutes that goes with just about anything!
If you’ve ever been to yum cha, you’ve probably met Chinese broccoli (gai lan) with oyster sauce – that tall, leafy green dish that’s somehow simple but so addictive you end up eating half the plate yourself. The secret is all in the sauce – a savoury, garlicky mix that coats every stem and leaf without overpowering the fresh greens.
The best part? It’s ready in under 10 minutes, so you can whip it up alongside stir-fries, fried rice, roast meats or even as a light veggie side for weeknight dinners. And don’t worry if you’re vegetarian, as you can easily find vegetarian oyster sauce at the supermarket, which is made with mushrooms instead.
Can I use regular broccoli instead?
Yes, but it will have a different flavour and texture. Broccolini (tenderstem broccoli) is the best substitute if you can’t find Chinese broccoli (gai lan).
Do I need to separate the stems and leaves of Chinese broccoli (gai lan)?
Yes – the stems take a little longer to cook, so separating them ensures even cooking and perfect texture.
What’s a vegetarian alternative to oyster sauce?
Vegetarian oyster sauce (made from mushrooms) works perfectly and is widely available in supermarkets and Asian grocers.
How do I keep the Chinese broccoli (gai lan) bright green?
Don’t overcook it. It only needs 1–2 minutes, then drain immediately – you can even dunk it into cold water before saucing if you want to lock in that vibrant colour.
Watch how to make Chinese Broccoli (Yum Cha Style!)
I think you’ll enjoy Chinese Broccoli (Yum Cha Style!) with:
Crispy Sticky Tofu Bowls
Chicken Fried Rice
Stir-fried Beef with Flat Rice Noodles
Pork and Cabbage Dumplings
Homemade Chicken Pad Thai
Chinese Broccoli (Yum Cha Style!)
Crisp-tender greens, glossy oyster sauce and ready in under 10 minutes – this Chinese Broccoli (Yum Cha Style!) is a fast, versatile side that works with everything from stir-fries to Sunday roasts.
- Total Time: 9 minutes
- Yield: 4 as a side 1x
Ingredients
- 1 tsp sea salt flakes
- 1 bunch Chinese broccoli (gai lan), leaves and stalks separated, thick stalks halved lengthways
- 2 tbsp olive oil or avocado oil (or neutral-flavoured oil of choice)
- 1 tsp freshly minced garlic
- 2 tbsp oyster sauce (see note 1 for vegetarian)
- 1 tsp light soy sauce
- 1 tsp white sugar
- 1 tsp sesame oil (optional)
- 2 tbsp water
Instructions
- Bring a medium pot of water to the boil and add the salt. Once rapidly boiling, add the Chinese broccoli stems and cook for 1 minute. Add the leaves and cook for an additional 1 minute. The stems should be just tender, but still bright green. Drain immediately and transfer to a serving plate.
- Heat the oil in the same pan over medium heat. Add the garlic and cook for 30 seconds until fragrant (don’t let it brown).
- Stir in the oyster sauce, light soy sauce, sugar, sesame oil and water. Simmer for 1–2 minutes, or until slightly thickened.
- Pour the sauce directly over the warm Chinese broccoli and serve immediately.
Notes
Note 1 – Vegetarian oyster sauce (made from mushrooms) works perfectly and is widely available in supermarkets and Asian grocers.
MAKE AHEAD
Wash and cut the broccoli up to 3 days ahead. Wrap in a damp paper towel and store refrigerated in an airtight container to maximise freshness. Check out my 12 tips for fruit and vegetable storage here.
LEFTOVERS
Store the cooked broccoli and sauce together in an airtight container in the fridge for up to 3 days. Microwave in 30-second bursts or steam briefly until warmed through. Not suitable to freeze.
- Prep Time: 5 minutes
- Cook Time: 4 minutes
- Category: Side dish, Vegetarian
- Method: Boiling, Stovetop
- Cuisine: Chinese
