Chinese Broccoli with Oyster Sauce
Elevate your dinner table with this vibrant and flavorful Chinese Broccoli with Oyster Sauce recipe. Featuring tender-crisp gai lan, this quick and easy dish is infused with the savory richness of oyster sauce, a hint of soy sauce, and aromatic garlic. The secret to its restaurant-quality appeal lies in blanching the broccoli to perfection and tossing it in a silky, sesame-infused stir-fry sauce. Ready in just 20 minutes, this recipe makes an ideal side dish for steamed rice or complements an array of Chinese-inspired mains. Perfect for weeknight dinners or special occasions, this healthy and delicious dish is a must-try for lovers of bold, umami flavors!
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Recipe Information
Ingredients
- 500 grams Chinese broccoli (gai lan)
- 3 tablespoons Oyster sauce
- 1 tablespoon Soy sauce
- 1 teaspoon Sesame oil
- 2 cloves Garlic
- 1 teaspoon Cornstarch
- 2 tablespoons Water
- 1 tablespoon Vegetable oil
Instructions
Wash the Chinese broccoli (gai lan) thoroughly and trim off any tough ends. Separate the stems from the leaves, cutting the stems into 2-inch pieces for even cooking.
Mince the garlic and set it aside.
In a small bowl, mix the oyster sauce, soy sauce, sesame oil, cornstarch, and 2 tablespoons of water. Stir until the cornstarch is fully dissolved, then set the sauce aside.
Bring a large pot of water to a boil. Add the Chinese broccoli stems first, as they take longer to cook, and blanch for 1-2 minutes. Then add the leaves to the pot and blanch for an additional 30 seconds to 1 minute until bright green and tender-crisp.
Drain the Chinese broccoli and immediately transfer it to a bowl of ice water to stop the cooking process and preserve the vibrant color. After a minute, drain and set aside.
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium heat. Add the minced garlic and stir-fry for 30 seconds or until fragrant.
Pour in the prepared sauce and cook until it slightly thickens, about 1-2 minutes.
Add the blanched Chinese broccoli to the skillet and toss to coat the vegetables evenly with the sauce.
Remove from heat and transfer to a serving plate. Serve warm as a side dish with steamed rice or as part of a larger meal.
Nutrition Facts
Calories |
96 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 7.1 g | 9% | |
| Saturated Fat | 0.9 g | 5% | |
| Polyunsaturated Fat | 3.6 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 500 mg | 22% | |
| Total Carbohydrate | 6.5 g | 2% | |
| Dietary Fiber | 2.5 g | 9% | |
| Total Sugars | 0.5 g | ||
| Protein | 2.8 g | 6% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 67 mg | 5% | |
| Iron | 0.9 mg | 5% | |
| Potassium | 314 mg | 7% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
