Chinese Broccoli with Oyster Sauce (蚝油芥兰) — 10-Minute Side

Prep:10 min

Cook:10 min

Serves:2–4

Difficulty:Medium

Chinese broccoli with oyster sauce (蚝油芥兰, háo yóu jiè lán) is the quintessential Cantonese side dish — perfectly blanched gai lan, arranged neatly, then drizzled with a glossy oyster sauce mixture and finished with a sizzle of hot oil. It's served at virtually every Cantonese restaurant and is the default vegetable order for most diners. The technique is simple but precise: blanch just until the stalks are tender-crisp and the colour is vibrant green.

Gai lan (芥兰, jiè lán) is one of the most important vegetables in Cantonese cuisine. The combination with oyster sauce is so fundamental that it's considered a test of a Cantonese kitchen's basics.

Ingredients

• 400g Chinese broccoli (gai lan), trimmed
• 2 tbsp oyster sauce
• 1 tsp soy sauce
• 1 tsp sugar
• 1 tbsp water
• 2 tbsp neutral oil
• 2 cloves garlic, sliced

Instructions

1
Trim gai lan — peel the tough outer skin from thick stalks. Cut into uniform lengths.
2
Bring a large pot of salted water to a rolling boil. Add 1 tsp oil (this keeps the colour bright).
3
Blanch gai lan for 2-3 minutes until stalks are tender-crisp and leaves are bright green. Don't overcook.
4
Remove with tongs and arrange neatly on a serving plate.
5
Mix oyster sauce, soy sauce, sugar, and water. Drizzle over the gai lan.
6
Heat oil in a small pan until smoking. Add garlic, fry 10 seconds, then pour the sizzling oil over the greens.

Pro Tips

💡Peel the outer skin from thick stalks — this ensures even cooking and removes any fibrous texture.
💡Add oil to the blanching water — it coats the vegetable and keeps the colour vibrant green.
💡The hot oil pour at the end is essential — it cooks the garlic instantly and adds a fragrant sizzle.