Chinese Broccoli with Oyster Sauce (蚝油芥蓝, Gai Lan)
Desi-Chinese will always be heart eyes but sometimes upsetting your stomach is simply not worth it. For days when I am inspired to finally take some care of myself, I make this classic Cantonese dish - Chinese broccoli with Oyster Sauce.
It's hearty, warm, super easy to make and only needs like 5 ingredients. Learn about the history of this dish and treat yourself to a little self-soothing session by making some for yourself!
Gai Lan: The Superfood You Need to Try NOW!
The ultimate multitasker in the veggie world - Chinese broccoli, is also known as Chinese kale, flowering kale (English), kailan (Cantonese), Gai lan, Jie lan (Mandarin), Cai Rô (Vietnamese), and Kat Na (Khmer). Phew! Poor thing must have an identity crisis anytime somebody calls its name.
This versatile crop looks a bit like our regular broccoli but with longer stems and smaller heads. With its long, fleshy stalks and wide, flat leaves, every part of this plant is edible - from the leaves to the stems, flower buds, and flowers themselves!
Gai Lan is a superstar in Asian cuisine, shining in stir-fries, soups, and a delightful side dish. Native to China and cultivated since ancient times, it has spread its leaves across Asia, becoming a staple ingredient in many kitchens.
The Gai Lan recipe itself is served as a “dim sum” dish or appetiser during those leisurely lunch or brunch outings. For the Chinese, who love their textures and smells, Gai Lan continues to steal the show as an iconic dish in Cantonese cuisine.
Let’s make some Chinese broccoli with Oyster Sauce recipe for ourselves!
Also, don't forget to check out Mushrooms in Oyster Sauce - perfect for those who crave that extra kick!
How a Mishap became a Kitchen Staple!
Bob Ross says there are no mistakes while painting, only happy accidents. It is true for food and culinary innovations as well. Bread, yoghurt, raisins, Coca-Cola, you name it- were all made by mistake!
Legend has it that Oyster sauce, this integral element in Chinese and Cantonese cuisine was also a happy accident. A man named Lee Kum Kee ran a restaurant in Nashui, Guandong. He accidentally left a pot of oyster soup to simmer for too long. Instead of tossing it out, he tasted the thick, black sauce it had become and discovered its incredible potential. Serving it to his customers, he realised this newfound delicacy was a smashing hit. And thus oyster sauce was born.
However, for those following a vegetarian or vegan diet, or suffer from horrid crustacean allergies, fear not! Mushroom offers a perfect substitute for oysters, boasting a deep, meaty texture that mirrors the original.
Chilzo’s Mushroom Based Oyster Sauce
Imagine a world where every savoury dish could be enhanced with the rich, umami flavour of Oyster Sauce, but without the need for oysters. Chilzo’s mushroom-based Oyster Sauce does just that! We would go so far as to say it does it better, but we’ll leave the verdict to you.
With their deep, meaty texture, mushrooms offer the perfect substitute for oysters, catering to those following vegetarian, vegan, or allergy-sensitive diets. And here's the twist - tales speak of a mushroom-based sauce existing long before the oyster variety came along! Make your Chinese broccoli with Chilzo’s Oyster Sauce and spread the word that vegetarian food never has to be boring!
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Onto the Recipe!
Ingredients you will need to make Chinese Broccoli in Oyster Sauce
- 500 grams of Chinese broccoli (Don't click off! You can use regular broccoli too)
- 2 tbsp of Chilzo’s Oyster Sauce
- 1 tbsp of soy sauce
- 1 tbsp of cooking oil
- 2 cloves of garlic, minced
- 1 tsp of cornstarch (optional, for thickening)
- 2 tbsp of water
- A pinch of sugar (optional, for balance)
Follow these steps and prepare your Chinese Broccoli in no time!
- Give your broccoli a snappy little trim, chopping it into florets like a skilled stylist.
- Steam the broccoli until it's tender but not too mushy.
- Heat the pan, add a splash of oil and swirl it around like you're auditioning for Masterchef!
- Add in the minced garlic. Let it sizzle until it's fragrant enough to make you give up your fantasies of dating a vampire.
- Mix Oyster Sauce and soy sauce in the pan.
- If you need a thicker sauce, whip up a cornstarch-water mix and pour it in.
- Toss in the steamed broccoli and let it soak up all that saucy goodness, ensuring each floret piece gets its moment in the spotlight.
- Sprinkle in a pinch of sugar for a touch of sweetness - it's the cherry on top of your dedication.
Serve up your Chinese broccoli with oyster sauce and watch it disappear faster than you can say 'I'll have seconds... and thirds... and maybe just one more plate!'
