Chinese broccoli, also known as gai lan, is a classic leafy green used in Chinese cooking. On its own, it can taste quite plain, which is why it is so often served with oyster sauce in Chinese restaurants. This version takes the familiar dish one step further by adding dried shiitake mushrooms. The mushrooms bring deep, savoury aroma and turn a simple plate of greens into a flavour-packed side dish.
Chinese broccoli with oyster sauce and shiitake mushrooms is quick, easy and full of umami. The glossy sauce clings beautifully to the tender stems and leaves, while the mushrooms add richness and texture. If you enjoy restaurant-style gai lan, this homemade version is well worth trying.
This Chinese broccoli side dish pairs well with many Asian-style meals. Serve it with dumplings, wontons, soy sauce chicken, fried rice, noodles or a simple bowl of steamed rice. It is especially good when you want a vegetable dish that tastes satisfying but still feels light and fresh.
Ingredients
- Chinese broccoli (gai lan), also called Chinese kale, is a leafy vegetable with thick stems. It is different from regular broccoli, which has green florets.
- Oyster sauce is a popular Chinese condiment that adds savoury depth and umami flavour. It is commonly used in stir-fries, sauces and vegetable dishes.
- Soy sauce adds saltiness and another layer of umami. Because it is saltier than oyster sauce, only a small amount is needed.
- Shaoxing wine is a Chinese rice wine used for cooking. It adds aroma and depth, much like wine does in Western cooking. Dry sherry can be used as a substitute.
- Dried shiitake mushrooms are fragrant, savoury and ideal for this recipe. Their soaking liquid is also used to build the sauce.
- Brown sugar helps balance the savoury sauce and softens the natural bitterness of the greens.
- Cornstarch or cornflour thickens the sauce so it coats the Chinese broccoli instead of running off the vegetables.
How to prepare shiitake mushrooms and Chinese broccoli
Start by soaking the dried shiitake mushrooms in boiling water. Place them in a heatproof bowl, pour over the hot water and cover the bowl with a small plate. Covering the bowl traps the heat and helps the mushrooms rehydrate more quickly.
When using dried shiitake mushrooms, do not throw away the soaking water. It is full of flavour and works almost like a mushroom stock. In this recipe, that liquid becomes the base of the oyster sauce mixture, giving the dish a deeper and more aromatic taste.
Next, wash the Chinese broccoli thoroughly. You will need one large bunch or two medium bunches. Like many leafy greens, gai lan shrinks during cooking, so it is better to have a little extra than too little.
If the stems are thick, cut them in half lengthways. This helps the Chinese broccoli cook evenly and makes the stems easier to eat. A good guide is to split the stems if they are about 1.5 cm or half an inch thick.
Cooking instructions
This recipe has two main parts. First, cook the Chinese broccoli until it is just tender. Then, make the shiitake mushroom oyster sauce and toss everything together.
There are two easy ways to cook the Chinese broccoli:
- Blanching in salted boiling water is fast and simple. The gai lan only needs about 1 ½ minutes. Salted water also helps keep the vegetables bright green.
- Steaming is another good option. It helps the vegetables retain more of their natural texture and nutrients.
In a small bowl, mix oyster sauce, soy sauce, shiitake soaking water, cornstarch, sesame oil, white pepper and brown sugar. Stir until the cornstarch is fully dissolved.
Heat oil in a pan or wok and fry the soaked shiitake mushrooms over medium-high heat until lightly golden. This step is important because the colour adds extra flavour. Add the garlic and stir until fragrant, then deglaze the pan with Shaoxing wine.
Pour in the oyster sauce mixture and reduce the heat to low. Stir gently until the sauce thickens and begins to bubble lightly. Add the cooked Chinese broccoli and toss for about 30 seconds to 1 minute, making sure the sauce coats the stems and leaves evenly. Serve hot.
Let’s talk oyster sauce
Oyster sauce is usually made with oyster extract, salt, sugar and a thickener such as cornstarch or cornflour. It has a rich, savoury taste and is widely used in Chinese cooking.
It does more than simply season food. Oyster sauce enhances the natural umami in meats, vegetables and stir-fries. It works especially well with leafy greens such as Chinese broccoli because the sauce balances the mild bitterness of the vegetable.
What is oyster sauce used for?
Oyster sauce is commonly used in stir-fries, marinades, noodle dishes, vegetable sides and dipping sauces. It pairs well with beef, chicken, pork and many vegetables. In this gai lan recipe, it combines with shiitake mushroom soaking water to create a glossy, savoury sauce that tastes much richer than a simple oyster sauce drizzle.
The shiitake mushrooms are the special ingredient here. They add fragrance, chew and depth, making this Chinese broccoli with oyster sauce taste even more satisfying than the standard restaurant version.
Vegetarian oyster sauce
Vegetarian oyster sauce is also available. Instead of oyster extract, it is usually made with mushroom extracts such as shiitake or oyster mushrooms. If you use vegetarian oyster sauce and suitable cooking wine, this dish can be adapted for a vegetarian or vegan-friendly meal.
Tips for making this dish awesome
- Soak the dried shiitake mushrooms properly. They should feel plump and spongy, with no hard centre. If they are still dry inside, they will stay chewy and tough even after cooking.
- Do not waste the mushroom soaking water. It is full of flavour and gives the oyster sauce a richer, more rounded taste. Pour carefully and leave behind any sediment at the bottom of the bowl.
- Fry the shiitake mushrooms until golden. Browning adds flavour. Just like with meat, colour on mushrooms makes the final dish taste deeper and more aromatic.
- Avoid overcooking the Chinese broccoli. The stems should be tender but still have a pleasant bite. The leaves only need a short time in hot water.
- Stir the sauce again before adding it to the pan. Cornstarch settles quickly, so give the mixture one final stir to make sure the sauce thickens evenly.
Good to know (FAQs)
Yes. Bok choy can be used instead of Chinese broccoli. Use a larger amount because bok choy shrinks even more once cooked.
Oyster sauce is typically made with oyster extract, salt, sugar and cornstarch or cornflour to help thicken the sauce.
A quick blanch in salted boiling water helps. A small amount of sugar in the sauce can also balance the natural bitterness of the greens.
Yes, oyster sauce can be eaten without cooking and can be used as a dipping sauce. However, it tastes even better when gently heated with aromatics and other ingredients.
Thanks for checking out this recipe. Enjoy it as a simple vegetable side dish with rice, noodles, dumplings or your favourite Asian-style main meal.
Happy cooking!
Gen
📖 Recipe
Chinese Broccoli with Oyster Sauce and Shiitake Mushrooms
Ingredients
- 1 bunch Chinese broccoli (gai lan) about 250g/9oz, cut in half lengthways
- 2 cloves garlic finely chopped or minced
- 1 tablespoon Shaoxing wine
- 1 tablespoon oil sunflower or olive oil
- 1 teaspoon salt
- 4 dried shiitake mushrooms
- 1 cup boiling water
Fragrant oyster sauce
- 1½ tablespoons oyster sauce
- 1 teaspoon soy sauce
- 1 cup shiitake soaking water
- 1 tablespoon cornstarch/cornflour
- ⅛ teaspoon sesame oil a few drops
- ⅛ teaspoon white pepper
- ½ teaspoon dark brown sugar caster sugar can be used instead
Instructions
Prepare the dried shiitake mushrooms
- Place the dried shiitake mushrooms in a medium heatproof bowl. Add 1 cup of boiling water, cover and soak for 20 to 30 minutes, or until the mushrooms are plump and no longer dry.
- Lightly squeeze the mushrooms to remove excess liquid. Reserve the soaking water for the sauce.
- Slice the mushrooms thickly and set aside.
Blanch the Chinese broccoli
- Bring a large pot of water to a boil. Add 1 teaspoon of salt.
- Add the stem sections of the Chinese broccoli and cook for 1 minute. Add the leafy sections and press them gently into the water. Cook for another 30 seconds.
- Remove the Chinese broccoli and set aside. Discard the cooking water.
Bring everything together
- In a bowl, combine all fragrant oyster sauce ingredients and mix well.
- Heat oil in a non-stick pan or wok over medium heat. Add the shiitake mushrooms and fry for 2 to 3 minutes, or until lightly golden.
- Add the garlic and stir for about 2 minutes until fragrant. Add the Shaoxing wine and let it reduce for a few seconds.
- Stir the oyster sauce mixture again, then pour it into the pan.
- Cook over low heat, stirring constantly, until the sauce thickens and bubbles lightly, about 2 minutes.
- Add the Chinese broccoli and toss for about 1 minute, until evenly coated. Serve immediately.
Notes
Cutting Chinese broccoli: After washing, cut the gai lan in half lengthways so the leaves and stems are easier to cook evenly. If the stems are very thick, split them lengthways.
Dried versus fresh shiitake mushrooms: Dried shiitake mushrooms are preferred because the soaking water is used in the sauce. Fresh shiitake mushrooms can be used, but the sauce will not have the same depth.
Shiitake soaking water: Pour carefully and avoid adding any sediment from the bottom of the bowl.
Soaking tip: Covering the bowl while soaking helps the mushrooms rehydrate faster.
Nutrition
Other delicious side dishes
-
Vietnamese rice paper rolls (summer rolls)
-
Soy Garlic Chicken Wings
-
Soy Sauce Pan Fried Noodles
-
Salt and Pepper Squid
- Vietnamese rice paper rolls can be served as an appetiser or a light main.
- Sticky soy chicken wings are oven-baked and make a great savoury side or snack.