Description
A classic Cantonese-style side dish featuring tender Chinese broccoli (gai lan) stir-fried with garlic and coated in a savory oyster sauce glaze.
Ingredients
Scale
- 1 lb Chinese broccoli (gai lan), trimmed and cut into 2–3 inch pieces
- 3 garlic cloves, minced
- 2 tablespoons oyster sauce
- 1 tablespoon soy sauce
- 1 teaspoon sugar (optional, for balance)
- 2 tablespoons vegetable oil or sesame oil
- 1/4 cup water or chicken broth
- 1/2 teaspoon sesame oil (optional, for finishing)
- Salt, to taste
- 1 teaspoon cornstarch mixed with 2 tablespoons water (optional)
Instructions
- Rinse and trim the Chinese broccoli, cutting it into 2–3 inch sections.
- Blanch the broccoli in salted boiling water for 2–3 minutes until bright green and tender-crisp. Drain and set aside.
- Heat oil in a skillet or wok over medium heat and sauté the minced garlic for 30–60 seconds until golden and fragrant.
- In a bowl, mix oyster sauce, soy sauce, sugar, and water or broth. Add cornstarch slurry if you want a thicker sauce.
- Add the blanched broccoli to the skillet and toss with garlic.
- Pour in the sauce and stir-fry for 1–2 minutes until evenly coated and heated through.
- Drizzle with sesame oil and serve immediately.
Notes
- Use vegetarian oyster sauce and vegetable broth for a vegan version.
- Dry the broccoli well after blanching to avoid watering down the sauce.
- Fried garlic can be reserved and sprinkled on top for extra texture and aroma.
- Broccolini or regular broccoli can be used as a substitute for gai lan.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Blanching and Stir-Fry
- Cuisine: Chinese
Nutrition
- Serving Size: 1 serving
- Calories: 120
- Sugar: 2g
- Sodium: 480mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg
Keywords: Chinese broccoli, gai lan recipe, oyster sauce vegetables, garlic stir-fry, Asian side dish