Restaurant Style Chinese Broccoli with Oyster Sauce
User Reviews
5
Restaurant Style Chinese Broccoli with Oyster Sauce
Description
This recipe uses fresh Chinese broccoli stems trimmed and steamed until just cooked through but still firm, preserving their bright green color and texture. The oyster sauce is prepared by dissolving corn starch in water, then simmering with oyster sauce, dark soy sauce, cooking wine, sugar, garlic, and ginger to create a thickened, aromatic glaze to dress the vegetable.
The sauce’s combination of oyster sauce and dark soy adds savory umami notes while the ginger and garlic provide fragrant depth. The method ensures the broccoli retains its bite and nutritional quality while being enhanced by the sauce’s richness.
This dish is typically served warm alongside steamed rice and other Chinese dishes. It showcases simple ingredients transformed by precise cooking techniques for balanced flavor and texture. The option to substitute cooking wine accommodates dietary preferences without altering the sauce’s character.
Ingredients
- 1 Chinese broccoli "Gai Lan") (Note 1, bunch
Oyster Sauce
- 1 tsp corn starch or corn flour
- 6 tbsp water
- 1 tbsp oyster sauce
- 1/2 tsp dark soy sauce
- 1 tbsp Chinese cooking wine (sub Mirin or Dry Sheer, Note 1)
- 1/2 tsp sesame oil
- 1/2 tbsp vegetable oil (or canola or peanut)
- 1/2 tsp sugar
- 1 clove garlic , finely grated
- 1 tsp ginger , finely grated
Instructions
- Trim ends off Chinese Broccoli. If any stems are super thick, cut them in half (you want all stems approximately the same width).
- Steam Chinese Broccoli using whatever method you want - I microwave in a steamer on high for 4 minutes. The stem should be just cooked - not super soft and floppy.
- Stack the Chinese broccoli together and cut into 4"/10cm lengths, then stack neatly on top of each other.
Oyster Sauce
- Combine water and corn flour in small saucepan, mix to dissolve.
- Then add remaining ingredients, turn stove onto medium and bring to boil. Boil for 30 seconds to allow to thicken, then remove from stove.
- Drizzle over Chinese broccoli and serve. Best served warm.
Notes
- Use Chinese cooking wine or substitute with Mirin, cooking sake, or dry sherry for similar flavor.
- For a non-alcoholic version, omit wine and replace water with chicken stock or broth.
- Steam Chinese broccoli until just tender to retain slight crunch and vibrant color.
- The recipe yields approximately two servings.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2- 4 as side
Amount Per Serving
Calories 91 kcal
% Daily Value*
| Serving | 208g | |
| Calories | 91cal | 5% |
| Carbohydrates | 8.7g | 3% |
| Protein | 4.5g | 9% |
| Fat | 4.5g | 7% |
| Saturated Fat | 0.8g | 4% |
| Sodium | 439mg | 18% |
| Potassium | 22mg | 0% |
| Sugar | 1.1g | 2% |
| Vitamin A | 19000IU | 380% |
| Vitamin C | 149.3mg | 166% |
| Calcium | 50mg | 5% |
| Iron | 0.9mg | 5% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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