Oyster Sauce Gailan Stir-Fry Recipe (蚝油芥蓝)
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Author:
Mandy Fu
Prep Time
5 minutes
Cook Time
5 minutes
Oyster Sauce Gailan Sti-Fry may seem simple and unremarkable at first glance — no fancy ingredients, no heavy seasonings — but it holds a special place on every Guangdong dining table. It’s refreshing, comforting, and deeply satisfying in its simplicity.
Although it’s one of the most basic Cantonese vegetable dishes, there are a few small tips that can make a huge difference. From cutting the gailan to balancing the slight bitterness with a touch of sugar, every detail matters. Follow along, and I’ll show you how to make this classic side dish perfectly — vibrant, flavorful, and full of wok aroma.
Ingredients
- 400g / 14 oz of Chinese broccoli, AKA Gailan
- 2-3 Tbsp of cooking oil
- 2 cloves of garlic, diced
- 1.5 Tbsps oyster sauce
- 2 tsps soy sauce
- 1 tsp sugar
- 1/4 tsp of ground black pepper
- 1 Tbsp of water
- 1/2 tsp cornstarch
Directions
Separate the Gailan leaves and the stems; slice the stems into bite-sized pieces and roughly chop the leaves. If you don’t have access to Gailan (Chinese broccoli), Western broccoli will do just fine. Or you can use brocolini, which is a hybrid of Chinese broccoli and western broccoli.
- To make the quick stir-fry sauce, simply combine 1.5 Tbsps oyster sauce, 2 tsps soy sauce, 1 tsp sugar, a touch of ground black pepper, 1 tbsp of water, and 1/2 tsp of cornstarch.
- Turn the heat to medium and preheat the wok for 20 seconds. Add a drizzle of oil and swirl it around. Toss in the gailan stems and stir for a 2-3 minutes or until cooked through. Add the garlic and stir until fragrant.
- Add the gailan leaves and pour in the sauce. Continue to stir until the leaves are wilted and serve it as a side dish.
