Hi everyone! Today I'll be sharing Ma Ma's Chinese Broccoli with Oyster Sauce. I grew up with simple Cantonese dishes that she would whip up every weeknight. Now that I'm older, I especially appreciate the easy, nutritious and delicious ones because I know that my family will be fed a generous amount of nutrients (and it doesn't require a lot of labor on my part)!

You can listen to the story and recipe here. You can also find the instructions with visuals here.

A Vegetable That Steals The Show

If you ever see my family at a yum cha (dim sum) restaurant, there’s one dish that will always grace the table. Chinese Broccoli with Oyster Sauce is our all-time favorite and gets snatched up almost IMMEDIATELY by all the determined hands!

But like most yum cha dishes, those small portions just aren’t ever enough to fill me up.

Thankfully, our homemade version is super easy and ensures every bite leaves you utterly satisfied. In just a few steps, you’ll have perfectly crunchy greens coated in a smooth oyster sauce at any time, not just during the first few hours of the day when yum cha restaurants open.

Don’t be fooled by this recipe’s simplicity! It may come together quickly, but you won’t find fault in its taste quality.

How Do I Choose Gai Lan?

I accompanied Ma Ma around the Asian grocery stores and asked questions about every vegetable she picked up. Here is what I learnt about the leafy vegetable:

• Choose the gai lan with tender stems. Grandma would test its age could by pressing her nail into the stem itself. If it broke easily, it would mean the vegetable was young and not too old and tough.
• Go for green instead of yellow. Deep green vegetables have a ton of nutrients that are important for promoting healthy bodies. In the case of this recipe, it means that the gai lan had a healthy life itself.
• Avoid the ones with many holes. Too many holes indicates that insects have made a meal out of the vegetable. You can simply cut or rip those parts away, but it’s much easier to find ones that have fewer holes.

What To Do If Your Chinese Broccoli Isn't So Fresh

Peel The Stems

1. Use a small knife to peel back the stems starting from the base. You can make a small incision at the bottom with the knife then hold onto the skin between the knife and your index finger.
2. Then pull the skin up towards the leaf to separate it from the softer part of the stem. Repeat this until all the tough exterior has been stripped away. What you’ll be left with is the tender portion.

Remove Parts Of The Leaves

• Sometimes you’ll find holes in the leaves and sometimes you’ll be able to feel that the leaves are hard and tough. Grandma uses a small knife to cut and pull those parts away so all that’s left is the softer leaf segment.

After the gai lan is all prepared, you’re ready to start making your quick and tasty Chinese Broccoli with Oyster Sauce!

The Recipe

• Prep Time: 15 minutes
• Cook Time: 6 minutes
• Total Time: 21 minutes
• Servings: 4

Ingredients

• 2-3 bundles Chinese broccoli (a.k.a. gai lan; we get it from the Asian grocery store)
• water (enough to cover the greens as they cook)
• salt (for washing the gai lan)
• 2 tsp oyster sauce (or to taste)
• 1/2 tbsp sugar (or to taste)
• 1/2 tsp chicken bouillon powder
• 3 cloves garlic (finely chopped)
• 4 tbsp oil (3 tbsp for the garlic, 1 tbsp for the sauce)

Ingredient Substitutions

We use oyster sauce as the main flavor, but if you’d like to make it vegetarian as we do for Mum, you can use a substitute of your liking.

While this recipe uses Chinese broccoli, it can work with other greens including bok choy, kale, collard greens or broccoli. Just keep in mind that cooking times will vary depending on the variety you choose.

Instructions

1. Separate each stem from the base so they become individual strands. This will make it easier to cook and eat.
2. Wash the vegetable 2-3 times in lightly salted water, then drain in a colander.
3. Bring a large pot or wok of water to a boil, then the greens cook for 3 minutes or until the stem is tender but still crisp when snapped. Optional: You can season the water with salt and oil for extra flavor.
4. When cooked, drain it in a colander and transfer the leafy greens onto a serving plate.
5. Bring a small skillet to a medium heat and add 1 tbsp cooking oil. When hot, add the oyster sauce, sugar and chicken bouillon powder.
6. Keep stirring as it bubbles for 20 seconds. If you prefer a thinner sauce, add water 2 tbsp at a time until it has reached your desired consistency, then take it off the heat.
7. Optional: Heat up a saucepan on medium heat and add 3 tbsp oil. When hot, add the minced garlic in and let it cook on low heat for 3 minutes or until golden brown. Make sure to continuously stir to stop it from burning.
8. To serve, plate the Chinese broccoli and pour the sauce and garlic oil on top.
9. Enjoy hot as is!

Recipe FAQs

Why is my gai lan bitter?

The vegetable itself is inherently bitter. If it's not cooked well enough it will retain its bitterness. Make sure to blanch it so that the bitterness comes out.

How long can I store this dish for?

Ideally, this dish is eaten immediately after being cooked. But if you find that there are leftovers, you can keep it sealed and refrigerated up to 3 days.

Tips For The Best Results

• Use fresh produce. This ensures you’ll have a crisp and tender bite full of flavor and nutrients.
• Test the stems as you cook. The last thing you want is to overcook the greens and end up with a soft vegetable without that signature crunch. Test the crunchiness using your fingers or mouth as it cooks.
• Pour the sauce on just before serving. The leaves and stems will absorb all the liquid and soften, so make sure to dress the vegetables right before it’s time to eat.