Dim Sum Style Chinese Broccoli With Oyster Sauce- Recipe + Video

Learn how to pick fresh chinese broccoli (also known as Cai Lan), how to keep it bright green & glossy when cooking, and how to prepare your own restaurant style oyster sauce for that ooey delicious drizzle.  You can also use the same method and instructions below for regular broccoli, bok choy or broccoli rabe as well! MMmmm

As a once lived vegetarian, this was always one of my favorite dishes to order at dim sum restaurants.  The warm and glossy bright greens are drizzled with a thick seasoned oyster sauce!

What makes this recipe more “restaurant” style is how the broccoli, aka Cai Lan, is lightly coated in a shimmery oil and the oyster sauce isn’t just straight up oyster sauce out of a bottle!  Instead you can duplicate the sauce at home with a little added garlic, ginger and cooking wine (see recipe in profile link).

KEY TIPS

• When picking out your Chinese broccoli at the store, pick out really green and crisp bundles (Stay away from leaves that are yellow or bunches that contain yellow flowers)

• Boiling gai lan with salt and oil will keep your veggies bright green.

• Don’t over boil veggies

• Make sure to simmer your sauce until it's nice and thickened.

INGREDIENTS

WATER BOIL
1 pot of water
1/2 tsp salt
1 tbs light olive oil
7 bunches of Chinese broccoli (gai lan)


OYSTER SAUCE

3/4 tsp corn flour / corn starch
3 tbs water

1/2 tbs light extra virgin olive oil (I like using light because it's more neutral in smell/taste)1 tsp of minced garlic (jarred is fine)
1 tsp ginger minced
1/4 cup oyster sauce
2 tsp light soy sauce
1 1/2 tbsp Chinese cooking wine
3/4 tsp light brown sugar
3/4 tsp sesame oil


PREPARATION

1. Prepping oyster sauce:

• Combine water and corn starch and mix with fork to dissolve corn starch. Then add all sauce ingredients (oyster sauce, soy sauce, cooking wine, brown sugar, sesame oil) and mix until with fork until evenly mixed.

• In a sauce pan, add ½ tablespoon olive oil and stir in minced garlic and fry on med high until fragrant and slightly browned, then add ginger for another 30 seconds.

• Then add all remaining sauce ingredients and bring sauce to a simmer. Simmer for about 30-45 seconds just until it starts to bubble and thickens (it will turn a deeper brown color and thicken up, when you see this remove from stove, stir and place into a small bowl or measuring cup to serve later.
  

2. Cooking Gai Lan:

1. Bring a pot or deep pan of water with 1 tsp salt and 1 tbs of olive oil to a boil. You want to use a lot of water so that the broccoli can cook quickly and not get overcooked.

2. While you pot is coming to a boil- wash and rinse all your Gai Lan. Trim off bottom ends 1/2" or 1" if you have longer stems. Cut off like 1/2 to 3/4" off tops if you want to plate it pretty. Split any super thick stems by scoring/splitting just the stem parts in half.

3. When water has boiled, add Chinese broccoli. Once it starts boiling start your timer. If you like if softer add another minute. Let boil for about 2-3 minutes until stems are bright green and a little tender (turn broccoli and make sure all brocoli is submerged and cooks evenly). Taste done-ness by cutting a small piece of a stem, it should be sweet and not chewy.

4. Remove and let strain in colander for a couple minutes.

5. Toss in 3/4 tbs of light EVOO + 1tsp sesame oil in a clean wok, set on high heat and heat til glossy. Turn off burner, and then toss broccoli to coat in oil, do this quickly (the point is just to toss your broccoli in a little more oil). *You can also skip this step if you prefer less oil.

6. Plate your broccoli on a plate with all stems and tops facing the same direction. Stack broccoli together then cut in with a pair of scissors in 2 equal halves.

7. Drizzle your oyster sauce over Chinese broccoli and serve warm!