Chinese Broccoli with Oyster Sauce Recipe
Prep time
Cook time
Total time
A quick and easy recipe for kailan (Chinese broccoli or Chinese kale) with oyster sauce and crispy fried shallots.
Recipe type: Vegetables
Cuisine: Chinese
Serves: 3
  • For blanching
  • 1 bunch of kai lan (about 250g)
  • 1 tbsp cooking oil
  • ½ tsp salt
  • For frying
  • 3 shallots, peeled and sliced
  • 3 tbsp oil
  • For sauce (Mix well)
  • 2 tbsp Lee Kum Kee oyster sauce
  • 1 tbsp light soy sauce
  • 4 tbsp water
  • ½ tsp sugar
  1. Wash and drain kai lan. Then use a peeler or knife and peel off the bottom stem. Cut off the leaves from the stems.
  2. To prepare shallot oil, heat up 3 tbsp of oil in a small saucepan and fry shallots till light golden brown. Stir constantly to prevent them from burning. Remove the fried shallots with a slotted spoon and set aside in a small bowl. Leave the oil in the pot.
  3. In a wok/pot, fill up with about ⅓ full of water and bring to a boil. When it boils rapidly, add oil and salt followed by the kai lan. Boil briefly over medium heat for about 2 mins 30 seconds or until the stems are just tender. Remove with a slotted spoon and arrange on a serving plate.
  4. To prepare sauce, heat up fried shallot oil (from step 2) and pour in the oyster sauce mixture. Stir with a spatula to prevent the sauce from burning. Make sure to use the lowest flame. Turn off the gas when the sauce is fragrant and slightly thickened.
  5. Drizzle oyster sauce mixture over the kai lan. Top with fried shallot pieces and serve immediately.
Cooking Notes
1. I used a slotted spoon to remove the vegetables so that excess water can be drained away. Otherwise, the sauce will be too watery.
2. Chop off about 1 cm from the gai lan stem if it is dry.
Recipe by Souper Diaries at