Gai Lan (Chinese Broccoli ) With Oyster Sauce

Recipe by Rinshinomori
READY IN: 8mins


  • 1
    lb gai lan
  • 1 12
    tablespoons vegetable oil
  • 3
    garlic cloves, peeled and smashed but left intact
  • 14
    cup chicken stock
  • 1
    tablespoon sake (or sherry) or 1 tablespoon chinese rice wine (or sherry)
  • 12
    teaspoon sugar
  • 3
    tablespoons oyster sauce
  • 34
    inch fresh ginger, cut into 1/4 inch coins and smashed
  • 1
    teaspoon sesame oil


  • Wash the gai lan and trim the ends of stalk (about 1/2 inch) and discard the ends.
  • Mix the chicken stock, sake, and sugar in a small bowl and set aside.
  • In a large wok or pan heat 1 1/2 T vegetable oil over medium heat. Add the garlic cloves and cook until lightly golden about 1 to 2 minutes. Be careful you do not burn the garlic.
  • Turn the heat to high and add the ginger and cook for 15 to 20 seconds and add gai lan stalks.
  • With a large spoon or spatula scoop up the oil and bathe the gai lan stalks for about 1 minute.
  • Pour the chicken stock mixture and immediately cover the wok or the pan with a tight fitting lid.
  • Turn down the heat to medium and let gai lan steam for about 3-4 minutes. You should be able to easily pierce with the stalks with a fork.
  • Remove the gai lan to a plate, leaving any remaining stock mixture in the wok or the pan and add oyster sauce and sesame oil. Cook for about 1 minute on medium high and pour the sauce over the cooked gai lan and serve.