Sautéed Chinese Broccoli with Oyster Sauce
Chances are whenever you visit a Chinese restaurant or check out a menu, you’ll see a dish called “Chinese broccoli” or “Sautéed Gai Lan.” It’s a pretty common one to see in dim sum eateries, Chinese home dinner tables, and everywhere in between. I love eating this dish out at restaurants, so I love knowing I can recreate it at home!
Growing up, anytime my mom and I would go to an Asian grocery store we would load up on Chinese broccoli. While this vegetable can be added to stir fry dishes, it’s really popular as a stand-alone dish. And this one mainly takes its flavor from oyster sauce and garlic. Oyster sauce is a versatile ingredient that, contrary to what its name implies, does not taste like oyster. Rather, it gives a salty, sweet, and very flavorful taste to any dish it’s a part of. It’s also an ingredient that is common in many Asian recipes, so buying a bottle of it is a great investment!
Another thing worth mentioning is Chinese broccoli is very different from its “regular” broccoli counterpart- they look like a mix between spinach and kale. I suggest trimming off the woody ends and keeping the leaves and part of the stalk.
Ingredients
- 10-12 oz Chinese broccoli, washed and trimmed. Think 1 hearty bunch!
- 2 tbsp oil
- 2 cloves of garlic, minced
- 1 tsp sesame oil
- 2 tbsp oyster sauce
- Salt to taste
Directions
- Bring a big pot of water to a rolling boil.
- Add Chinese broccoli and cook for about 2-3 minutes depending on how tender you like your vegetable. I like a little crunch.
- Drain the vegetables and transfer them to a plate or shallow bowl.
- In a separate saucepan, heat oil on medium heat, then add garlic and quickly stir to prevent burning.
- Add sesame oil and oyster sauce to the pan.
- Stir for only 1-2 minutes then remove from heat.
- Pour the sauce over the vegetables and enjoy!
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