RecipeTin Eats’ restaurant-style Chinese broccoli with oyster sauce
This one’s all about the oyster sauce. And no, it’s not just oyster sauce. You need more than that if you want it to taste like what you get at Chinese restaurants! Pour it over any steamed Asian greens, broccoli, cauliflower or carrots.
Ingredients
2 bunches Chinese broccoli (gai laan)
Sauce
1 tsp cornflour
6 tbsp water
1 tbsp oyster sauce
½ tsp dark soy sauce
1 tbsp Shaoxing wine – see note
½ tsp sesame oil
½ tbsp vegetable oil
½ tsp sugar
1 garlic clove, finely grated with a Microplane
1 tsp ginger, finely grated with a Microplane
Method
Step 1
Trim the ends off the Chinese broccoli. If any stems are super thick, cut them in half lengthwise so they are about the same thickness. Steam for 4 minutes using whatever method you prefer.
Step 2
Bundle together, cut into 10cm lengths, then stack in a pyramid.
Step 3
For the oyster sauce, combine cornflour and water in a small saucepan and mix to a slurry. Add the remaining ingredients, turn heat to medium and bring to boil. Boil for 30 seconds, stirring, to thicken, then remove from the heat. Drizzle over Chinese broccoli and serve.
Notes:
- If you can’t consume or can’t find Shaoxing wine, omit it and substitute the 6 tablespoons of water with low-salt chicken stock.
- To prepare ahead, steam the greens and make the sauce then keep both warm. Assemble just before serving. Both can be reheated in the microwave.
Appears in these collections
The best recipes from Australia's leading chefs straight to your inbox.
Sign up
RecipeTin Eats aka Nagi Maehashi is a Good Food columnist, bestselling cookbook and recipe writer.From our partners
Similar Recipes
More by Nagi Maehashi
RecipeTin Eats’ lamb cutlets with fondant potato, jus and salsa verde
- 30 mins - 1 hr
- Nagi Maehashi
