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Home / Cuisine / Chinese / Gai Lan (Chinese Broccoli) with Oyster Sauce

Gai Lan (Chinese Broccoli) with Oyster Sauce

By: 👩‍🦳 Linda · Published: 🖨 March 11, 2019 · Updated: 💻May 8, 2021 · 🗨 2 Comments

Recipe ▼

This tender crisp blanched baby Gai Lan (Chinese Broccoli) with Oyster Sauce is a dish served regularly at the dinner table. Very quick and easy to prepare.

This tender crisp blanched baby Gai Lan (Chinese Broccoli) with Oyster Sauce is a dish served regularly at the dinner table. Very quick and easy to prepare. | MalaysianChineseKitchen.com

Gai Lan (Chinese broccoli) is a popular Chinese vegetable served regularly at the dinner table. In Malaysia this vegetable is popular prepared in two ways – Stir Fry Gai Lan or blanched like this Gai Lan (Chinese Broccoli) with Oyster Sauce. The latter is usually prepared when baby gai lan is available. One other method of preparation is to make it into a spicy stir fry similar to this Kangkung Belacan.

Baby Gai Lan (Chinese Broccoli)

The prized portion of gai lan is the tender stem and flower buds. Restaurants cash in on this knowledge by offering just the tender “heart” of this vegetable. They discard the outer leaves when preparing this popular dish. As such it is preferable to use baby gai lan for this method of preparation because the entire stalk can be used without any wastage. I like to peel the end of the stem to ensure that even that portion is tender.


Blanched baby Gai Lan (Chinese Broccoli) with Oyster Sauce

Oyster Sauce Dressing

I have to admit that I am not a big fan of oyster sauce but many people do love it especially with gai lan. For this recipe, I decided to make an exception by buying a small bottle of oyster sauce. Later my son also used it for his Rice Cooker Hainanese Chicken Rice recipe for one. Both dishes complemented each other really well. Mother and son had a great afternoon tea after both video shoots. It was all very tasty! Do Check back in a few days for that chicken rice recipe. You don’t want to miss it!


Tender crisp blanched baby Gai Lan (Chinese Broccoli) with Oyster Sauce served in small dishes

Ice Bath

Gai Lan (Chinese Broccoli) with Oyster Sauce is seldom if ever, served piping hot. The reason is because the blanched vegetables are transferred from the boiling water directly into an ice cold water bath to rapidly halt the cooking process. This step is known as “shocking” and it helps the blanched vegetables retain its bright green color and tender crisp texture.


Similar Tools Used in Making This Gai Lan (Chinese Broccoli) with Oyster Sauce

This post contains affiliate links. Please read my disclosure policy here.

Ballarini Parma Forged Aluminum Nonstick Cookware Set, 7-Piece, Granite
Bamboo Cooking Chopsticks, 13.5in long, 4 pairs

This tender crisp blanched baby Gai Lan (Chinese Broccoli) with Oyster Sauce is a dish served regularly at the dinner table. Very quick and easy to prepare. | MalaysianChineseKitchen.com
Print Pin Rate
5 from 1 vote

Gai Lan (Chinese Broccoli) with Oyster Sauce

This tender crisp blanched baby Gai Lan (Chinese Broccoli) with Oyster Sauce is a dish served regularly at the dinner table. Very quick and easy to prepare.
Author : Linda Ooi
Course : Side Dish
Cuisine : Chinese
Keyword : gai lan (Chinese broccoli) with oyster sauce
Prep Time 15 minutes minutes
Cook Time 5 minutes minutes
Total Time 20 minutes minutes
Servings: 4
Calories: 111kcal

Ingredients
 

  • 1 lb baby gai lan (Chinese broccoli) (450g)
  • 2 tbsp vegetable oil
  • 3 cloves garlic (minced)
  • ½ inch ginger (minced) (15g)
  • 1 tbsp oyster sauce
  • 1 tbsp soy sauce
  • 1 tsp sesame oil

Instructions
 

  • Wash and drain gai lan thoroughly. Trim ½ inch off the end of the stalks. Peel the end of the stalks with a paring knife. Set aside.
  • Bring a large pot of water to boil. Add prepared baby gai lan. Blanch until they turn a bright green color, about 3 to 4 minutes.
  • Prepare an ice bath by filling a large bowl with cold water and ice cubes. Remove blanched gai lan from the boiling water into the ice bath to stop the cooking. Drain the water and transfer cooked gai lan onto a plate.
  • Heat vegetable oil in a small saucepan. Saute garlic and ginger for 1 to 2 minutes over medium low heat until lightly brown. Turn off stove. Add oyster sauce and soy sauce. Stir to combine.
  • Pour dressing over cooked gai lan. Serve immediately.

Video

Nutrition

Calories: 111kcal
Tried this recipe?Mention @MalaysianChineseKitchen or tag #MalaysianChineseKitchen


tender crisp blanched baby Gai Lan (Chinese Broccoli) with Oyster Sauce

This tender crisp blanched baby Gai Lan (Chinese Broccoli) with Oyster Sauce is a dish served regularly at the dinner table. Very quick and easy to prepare. | MalaysianChineseKitchen.com

Categories: 🗂 Chinese, Chinese New Year, Side Dish, Vegetables, Video Recipes Tags: 📋 gai lan, oyster sauce

About Linda

Linda is a food writer and photographer who hails from Kuala Lumpur, Malaysia. She now lives in Wyoming, USA. Her other blogs are Roti n Rice and Tea Tattler.

Malaysian Chinese Kitchen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.

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Comments

  1. Lois says

    June 3, 2019 at 11:35 pm

    5 stars
    Thank you for the recipe! Really enjoyed this!

    Reply
  2. Jim says

    January 25, 2020 at 12:39 am

    This looks great, Linda. Thank you! Will be trying this tonight!

    Reply

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