Chinese Broccoli with Oyster Sauce Chinese Broccoli with Oyster Sauce

Photography: Maya Visnyei | Food Styling: Michael Elliott and | Prop Styling: Geary House

  • Total time 15 minutes
  • Portion size 4 servings



In large pot of boiling salted water, cook broccoli, stirring occasionally, until stems are tender, about 3 minutes; drain. Transfer to serving platter; cover to keep warm.

Meanwhile, in small saucepan, heat oil over medium heat; cook garlic until golden and crisp, about 30 seconds. Using fork, transfer garlic to plate. Add ginger to pan; cook until soft, about 45 seconds. Reduce heat to low; stir in oyster sauce, sugar and 2 tbsp water. Cook, stirring, until hot.

Scrape oyster sauce mixture over broccoli; sprinkle with garlic.

Test Kitchen Tip: Our food team often found Chinese broccoli, or gai lan, on the menu on their trip to Hong Kong. It’s slightly more bitter than standard broccoli and has longer stems. When buying, choose unblemished stalks with tightly closed flower heads.

Nutritional facts PER SERVING: about

  • Calories 84
  • Total fat 5 g
  • Saturated fat 1 g
  • Cholesterol 0 mg
  • Sodium 254 mg
  • Total carbohydrate 8 g
  • Fibre 3 g
  • Protein 2 g
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Lunch & Dinner

Chinese Broccoli with Oyster Sauce