This is a Chinese restaurant classic. Gai lan is available at most Asian markets, but in a pinch, rapini or Italian broccoli will be just as delicious.

The sauce is simple. Oil is infused with garlic and ginger, then mixed with oyster sauce, soy sauce, shaoxing wine and a little sugar. The broccoli is simply blanched and served with the sauce, over rice or noodles. Deee-licious.

Gai Lan with Oyster Sauce

A quick, simple and absolutely delicious vegetable side dish or light lunch.
Prep Time10 mins
Cook Time5 mins
Total Time15 mins
Course: Lunch, Side Dish
Cuisine: Chinese
Keyword: vegetable, chinese, gai lan, oyster sauce, lunch, side dish
Servings: 4


  • Large saucepan, small skillet


  • 2 lbs gai lan (Chinese broccoli)
  • 2 tbsp vegetable oil
  • 1 inch peeled ginger, julienned
  • 4 cloves garlic, thinly slices
  • 2 tsp sesame seeds, toasted
  • 4 tbsp oyster sauce
  • 2 tbsp soy sauce
  • 1 1/2 tbsp shaoxing rice wine or dry sherry
  • 1/2 tbsp sugar
  • drizzle of sesame oil


  • Heat a small skillet on medium high. Set a large saucepan of salted water on high and bring to boil.
  • While water is coming to the boil, toast sesame seeds, swirling constantly so as not to burn. Remove and set aside.
  • Rinse and trim the stem ends from the gai lan and split the large part of the stems.
  • Heat the oil in the small skillet and lightly fry the ginger and garlic for about 1 minute. Add the oyster sauce, sugar, soy sauce, and rice wine, Stir until sugar is dissolved then remove from heat.
  • Add the gai lan to the boiling water and cook for about 3 minutes, or until the stems are tender crisp and they turn a brilliant green. Drain and refresh in cold water for a few seconds. Drain.
  • Arrange gai lan on a serving dish and pour sauce over all. Drizzle with a small amount of sesame oil and sprinkle with sesame seeds. Serve.

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Gai Lan with Oyster Sauce
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