Cantonese Cuisine · tested Chinese home cooking
Chinese Broccoli with Oyster Sauce (Gai Lan) Recipe
蚝油芥兰 Hào Yóu Gài Lán
The quintessential Cantonese vegetable dish – tender Chinese broccoli (gai lan) with a glossy oyster sauce glaze. Simple, elegant, and the perfect side dish for any Chinese meal. This version is written for Western home kitchens, with supermarket-friendly measurements, practical substitutions, and clear visual steps.
Why this recipe works
This recipe keeps the flavor profile recognizable while making the workflow realistic for American and European kitchens. The ingredient list prioritizes items you can buy at mainstream grocery stores, with Asian-market upgrades where they truly matter.
Shopping notes for Western cooks
Most ingredients are easy to find at major U.S. and European supermarkets. For pantry items like Shaoxing wine, Chinkiang black vinegar, doubanjiang, Sichuan peppercorns, dried chilies, oyster sauce, and dark soy sauce, check an Asian market or order online. Use dry sherry for Shaoxing wine, balsamic plus rice vinegar for black vinegar, and tamari for a gluten-aware soy sauce swap when needed.
Ingredients
- 14 oz Chinese broccoli (gai lan)
- 3 tbsp oyster sauce
- 1 tsp sugar
- 1 tsp soy sauce
- 1 tbsp Shaoxing wine
- 2 tbsp water
- 2 cloves garlic, minced
- 1 tbsp ginger, sliced
- 2 tbsp neutral high-heat oil such as avocado, canola, peanut, or grapeseed oil
- 1 tsp sesame oil
Step-by-step instructions
Step 1
Trim the ends of gai lan
Trim the ends of gai lan. Peel the thicker stems slightly if they're tough. Leave whole or cut into 10cm lengths.
Step 2
Mix oyster sauce, sugar, soy sauce, shaoxing wine, and…
Mix oyster sauce, sugar, soy sauce, shaoxing wine, and water in a small bowl.
Step 3
Blanch gai lan in boiling salted water for 1-2 minutes…
Blanch gai lan in boiling salted water for 1-2 minutes until bright green and crisp-tender. Drain well.
Step 4
Heat oil in a wok over high heat
Heat oil in a wok over high heat. Add garlic and ginger, stir-fry for 15 seconds.
Step 5
Add the oyster sauce mixture and bring to a quick boil
Add the oyster sauce mixture and bring to a quick boil.
Step 6
Add blanched gai lan and toss for 30 seconds until…
Add blanched gai lan and toss for 30 seconds until well coated. Drizzle with sesame oil. Serve immediately.
Cook’s notes
- Don't overcook gai lan – it should be bright green with a slight crunch
- The stems take longer than the leaves – cut thicker stems in half lengthwise
- Use premium oyster sauce for the best flavor (Lee Kum Kee or similar)
- This same sauce works perfectly with bok choy, choy sum, or regular broccoli
Common questions
Can I make Chinese Broccoli with Oyster Sauce (Gai Lan) less spicy?
Yes. Reduce dried chilies, chili paste, or Sichuan peppercorns first, then add heat back at the table with chili oil.
What should I serve with it?
Steamed jasmine rice, a crisp cucumber salad, or a simple green vegetable make the meal feel complete without extra work.