Broccoli in Oyster Sauce

  • Active Time 15m
  • Total Time 30m

Serves 4

Chinese broccoli, or kale, does not resemble Italian broccoli, which is a member of the cabbage and cauliflower family. It is, instead, a stem vegetable with small white flowers and dark green leaves. The stems are slender and juicy, while the leaves have a slightly bitter taste. This vegetable was cultivated originally in China's southern states, particularly Guangzhou (Canton), but is now grown in most parts of China.


  • 1 bunch Chinese broccoli (gai larn) (available at Chinese stores)
  • 6 cups boiling water, mixed with 1 teaspoon salt
  • 1 tablespoon peanut oil or 6 cups light chicken broth
  • For Sauce:
  • 1 tablespoon chicken broth
  • 1/4 cup oyster sauce (available at Chinese stores)


Trim each stalk of broccoli. Use only the top 6 inches of each broccoli stalk. Discard the leaves except for the young leaves at the tips. Wash the broccoli under cold running water, and pat dry with paper towels. Bring the water to a rolling boil. Add the broccoli and boil over high heat for 2-3 minutes.

Meanwhile, gently simmer together the 1 tablespoon chicken broth and oyster sauce. Strain the broccoli out of the water, arrange neatly on a serving plate and cut the stalks in halves with a pair of scissors.

Spoon the oyster sauce over the broccoli greens and serve.

Recipe reprinted by permission of Weldon Russell. All rights reserved.

RecID 2606

nutrition information per serving

43 calories; 4g total fat; 0mg cholesterol; 112mg sodium; 2g carbohydrates; 0g fiber; 1g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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