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Milk Street Recipe

Stir-Fried Chinese Broccoli with Oyster Sauce

30 minutes

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Stir-Fried Chinese Broccoli with Oyster Sauce

Leafy and stemmy but with few florets, Chinese broccol, also known as gai lan, typically is steamed or blanched before it is finished with salty-sweet oyster sauce that’s been boosted with other seasonings. In this recipe we stir-fry the vegetable, separated into leaf and stem sections, so it takes on some flavorful browning. If you cannot find Chinese broccoli, broccoli rabe works well, though its flavor is more bitter. Serve as part of an Asian-inspired meal, with steamed rice alongside.

4

Servings

Tip

Don’t forget to reserve the broccoli stems separately from the leaves. The stems need a head start on cooking, so they’re added to the skillet several minutes before the leaves.

30 minutes

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