Stir-Fried Broccoli with Garlic and Oyster Sauce

Preparation info

  • Serves


    • Difficulty


    • Ready in

      15 min

Appears in

My Asian Kitchen

My Asian Kitchen

By Jennifer Joyce

Published 2018

  • About

If you’re putting together an Asian feast and want to round out some of the other meat dishes, then this simple green vegetable stir-fry is ideal. You can use any greens you like, such as savoy cabbage, kale, greens, bok choy or green beans.

It sounds strange to blanch the broccoli first, but it produces a better result.


  • 300 g (10½ oz) Chinese broccoli (gai larn) or tenderstem broccoli
  • 2 tbsp oyster sauce
  • 2 tbsp Shaoxing rice wine
  • 1 tbsp light soy sauce
  • 3 tsp sesame oil
  • 3 garlic cloves, thinly sliced
  • 1 thumb-sized red chilli, thinly sliced
  • 100 g ( oz) sugar snap peas


Blanch the broccoli for 1 minute, drain and rinse in cold water. Dry on a tea towel.

Mix the oyster sauce, rice wine and soy together in a small bowl and set aside.

When you are close to serving, heat the sesame oil in a large wok. Over medium heat, stir-fry the garlic and chilli for 1 minute or until golden.

Turn up the heat and throw in the sugar snaps and the broccoli and stir-fry for 1 minute to heat through. Pour the sauce over and stir-fry for 1 more minute until everything is hot and sticky.