• Easy Chinese Broccoli with Oyster Sauce


Cantonese Stir-Fry

Chinese broccoli, also known as gai lan, broccoli rabe or rapini, is a leafy vegetable with crunchy stalks and small green florets. Similar to its more popular cousin, traditional broccoli, it’s rich in calcium, iron and vitamins A and C. This bright, ginger-and-chile infused recipe works well with any green veggie, such as green beans, asparagus and regular ol’ broccoli.

Easy Chinese Broccoli with Oyster Sauce

Servings: 4 to 6


  • 2 pounds gai lan (or Chinese broccoli, broccoli rabe or rapini)
  • 2 teaspoons peanut oil
  • 2 tablespoons minced ginger
  • 1 tablespoon minced garlic
  • 1/4 cup chopped scallions
  • 1/4 cup oyster sauce
  • 3 dried red hot chiles, whole


Trim, wash and dry the Chinese broccoli. Discard large central stems.

Steam the Chinese broccoli for 3-5 minutes, until crisp tender. Plunge into ice water to stop it from cooking.

Preheat a wok or sauté pan over high heat for 5 minutes.

Add peanut oil, swirl to coat the bottom of the wok. Then add garlic, ginger, chiles and scallions.

Toss and add the Chinese broccoli. Saute to heat the broccoli through, about 3 minutes.

Add the oyster sauce, tossing for 15 seconds. Garnish with toasted sesame seeds and serve immediately.

Photograph by Kate N.G. Sommers.

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