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Brocoli Chinois à la Sauce aux Huîtres

Name: Brocoli Chinois à la Sauce aux Huîtres
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Yield: 4 servings
Cuisine: CN
Ingredients: 500g gai lan (Chinese broccoli), or Tenderstem broccoli; 1 tsp salt (for the water); 1 tbsp neutral oil (for the water); 3 tbsp oyster sauce; 1 tsp light soy sauce; 1 tsp sugar; ½ tsp cornstarch; 4 tbsp water; 2 tbsp neutral oil (for the garlic); 4 cloves garlic, finely chopped

Photo : You Le / Unsplash

⏱

Prépa

🔥

Cuisson

🍽

Portions

📊

EASY

Difficulté

Gai lan blanchi, nappé de sauce aux huîtres brillante et d'huile à l'ail grésillante — l'accompagnement cantonais classique.

#chinese#cantonese#gai-lan#greens#oyster-sauce#quick#dim-sum#healthy

Portions

Ingrédients

Nutrition

calories110

protein4g

carbs9g

fat7g

fiber3g

Par portion

Étapes

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Trim

Trim the woody ends of the gai lan. If the stems are thicker than a finger, peel or halve them lengthways so they cook at the same rate as the leaves.

Blanch

Bring a large pot of water to a boil with the salt and oil — the oil keeps the greens glossy. Blanch the gai lan for 1½–2 minutes until the stems are just tender. Drain well and lay on a plate.

⏱2:00

Make the sauce

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Garlic oil and serve

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Trim

Trim the woody ends of the gai lan. If the stems are thicker than a finger, peel or halve them lengthways so they cook at the same rate as the leaves.

Blanch

Bring a large pot of water to a boil with the salt and oil — the oil keeps the greens glossy. Blanch the gai lan for 1½–2 minutes until the stems are just tender. Drain well and lay on a plate.

⏱2:00

Make the sauce

This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.

Garlic oil and serve

This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.

History & Culture

The Story Behind the Dish

📍 Guangdong Province📅 Traditional🥦 CN

Gai lan is one of the most loved vegetables in Cantonese cooking, prized for its sweet, slightly bitter stems. Blanched gai lan with oyster sauce is a fixture of dim sum trolleys and Cantonese family dinners alike.

The oil and salt added to the blanching water is a Cantonese restaurant trick that keeps the greens vivid and glossy.

⭐ Why It's Famous

It's the simplest way to make greens irresistible — and the perfect fresh contrast to rich dishes.

💡 Fun Fact

The founder of Lee Kum Kee created oyster sauce by accident in 1888 after over-reducing an oyster soup — and built one of the world's biggest sauce companies from it.

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