This is the “real deal” Restaurant Style Chinese Broccoli with Oyster Sauce that you get at Chinese restaurants, most commonly at Yum Cha (Dim Sum). Despite what you may read in many blogs and recipe sites, it is not just plain oyster sauce dolloped on steamed greens! This takes minutes to make using my handy tip for steaming the greens in the microwave just using clingwrap.
Real “restaurant style” Chinese Broccoli with Oyster Sauce is NOT just oyster sauce (despite what you will read in many blogs and recipe sites claiming it is that simple). A sauce made with just oyster sauce will just taste of that – plain oyster sauce dolloped on greens. And if you’re happy with that, then there’s no need to read further because this recipe for real Restaurant Style Chinese Greens with Oyster Sauce has more than 1 ingredient in the sauce!
Restaurants typically use quite a bit of oil when serving this dish – you can usually see it pooled on the plate. I have significantly reduced the amount of oil used, and believe me, you won’t miss it at all. It is the sauce that is the star of this dish. You don’t need oil (well, not very much).
Firstly, I should qualify and say though the sauce is “real”, my method of steaming the Chinese broccoli (or any other leafy Chinese greens I use for this recipe, like bok choy) is not the restaurant way. Traditionally it is blanched or steamed (sometimes stir fried). But as I have an aversion to washing up (and no dishwasher…), I like to cook my greens the way my grandmother taught me – wrapped in cling wrap and steamed in the microwave. No pots, 2 minutes, and comes out perfectly every time!
You can cook one small bunch of Chinese broccoli, or half a large bunch (pictured) per bundle, and you can steam 2 bundles in the microwave at the same time – it takes around 30 seconds longer.
This recipe is a regular in my midweek meal rotation because it literally takes me 5 minutes to prepare, making it the perfect side to accompany any Asian dish.
- 1/2 large or 1 small bunch Chinese broccoli (gai lan/kai lan)
- 1/2 tsp corn flour / corn starch
- 2 tbsp water
- 2 tbsp oyster sauce
- 2 tsp soy sauce
- 1 tbsp Chinese cooking wine (see notes)
- 1/2 tsp sesame oil
- 1/2 tbsp vegetable oil (or canola or peanut)
- 1/2 tsp sugar
- 1 clove minced garlic
- 1 tsp fresh ginger , minced or julienned
Trim the ends of the Chinese broccoli, rinse under tap, shake off excess water than wrap in cling wrap.
Microwave for 1 1/2 minutes - check if cooked but still firm. If it needs more cooking, do it in 30 second bursts. Once cooked, remove from cling wrap immediately, otherwise it will keep steaming. Be careful when unwrapping it as it is hot!
Stack the Chinese broccoli together and cut into 4"/10cm lengths and stack on top of each other.
Combine water and corn flour in small pot, mix to dissolve. Then add remaining ingredients, bring to boil on stove, boil for 30 seconds to allow to thicken, then remove from stove.
Drizzle over Chinese broccoli and serve. Best served warm.
1. Chinese cooking wine can be substituted with sake or sherry.
2. In the photo the sauce is smooth because I strained it to remove the garlic and ginger. I only do this if I am cooking for guests!
3. Nutrition per serving.