Chinese Broccoli with Oyster Sauce

Preparation info

    • Difficulty


Appears in

Balance and Harmony

By Neil Perry

Published 2008

  • About

This is a classic and works well as a side dish for any shared table. It’s extremely versatile — use any vegetable or combination of vegetables you like — you may need to adjust their cooking times accordingly.


  • 1 bunch Chinese broccoli (gai larn)
  • 2 tablespoons oyster sauce
  • 2 tablespoons vegetable oil
  • 4 tablespoons fresh chicken stock
  • 1 tablespoon light soy sauce
  • 1 tablespoon sugar
  • ¼ teaspoon sea salt


    Rinse and drain the Chinese broccoli. Bring 1.25 litres (44 fl oz/5 cups) water to the boil with 1 tablespoon of the oil and blanch the broccoli for 2 minutes, then remove and drain and arrange in a shallow bowl.

    Heat a wok with the remaining oil, stir-fry the oyster sauce briefly, then add the stock, soy sauce, sugar and salt. Bring to the boil and pour over the broccoli to serve.