Chinese broccoli (gai lan) on its own can be mild, which is why many Chinese restaurants serve it with oyster sauce. Add rehydrated shiitake mushrooms and the dish transforms into something deeply fragrant and delicious. The mushrooms bring an extra layer of umami that pairs perfectly with the glossy oyster sauce—this side is simple to make and elevates any Asian meal.
This vegetable pairs well with many dishes. Serve alongside pork wontons, hargow (crystal prawn dumplings), homestyle soy sauce chicken with rice, Chinese sausage fried rice, or any stir-fry for a balanced meal.
Ingredients
- Chinese broccoli (gai lan) — a leafy green with thick stems, not the floret-style broccoli.
- Oyster sauce — adds savoury umami; widely available at Asian grocers and supermarkets.
- Soy sauce — saltier than oyster sauce and adds another savory layer.
- Shaoxing wine — Chinese rice wine used in cooking; substitute with dry sherry if needed.
- Dried shiitake mushrooms — highly fragrant and full of umami; soaking liquid is used in the sauce.
- Brown sugar — a little adds balance and rounds the flavours.
- Cornstarch (cornflour) — thickens the sauce so it clings to the vegetables.
How to prepare shiitake mushrooms and Chinese broccoli
Start by bringing boiling water and soaking the dried shiitake mushrooms. Cover the bowl while they soak to trap heat and rehydrate them faster. When the mushrooms are soft and plump, reserve the soaking water — it’s full of flavour and works like a stock for the sauce.
Wash the Chinese broccoli thoroughly. Use one large bunch or two medium bunches; leafy greens shrink during cooking, so err on the generous side. If the stems are thick (about 1.5 cm / ½ inch or more), slice them lengthwise so the stems and leaves cook evenly and are easier to eat.
Cooking instructions
The method has two parts: cook the gai lan, then prepare the shiitake oyster sauce and combine.
To cook the Chinese broccoli you can either:
- Blanch quickly in salted boiling water — about 1.5 minutes total keeps the greens bright and tender.
- Steam — preserves more nutrients and is also an excellent option.
In a small bowl, whisk together oyster sauce, soy sauce, reserved shiitake soaking water, cornstarch, a few drops of sesame oil, white pepper and brown sugar until smooth.
In a pan or wok set to medium-high heat, fry the drained and sliced shiitake mushrooms in a little oil until they turn golden—this develops deeper flavour. Add garlic (or ginger slices) and stir until aromatic, then deglaze with shaoxing wine. Reduce briefly.
Stir the oyster sauce mixture to ensure the cornstarch is dissolved, pour it into the pan, and reduce the heat to low. Stir gently until the sauce thickens and becomes glossy. Add the cooked Chinese broccoli, toss briefly to coat evenly, and serve immediately.
Let’s talk oyster sauce
Oyster sauce is usually made from oyster extract, salt, sugar and a thickener like cornstarch. It’s a staple condiment that enhances umami and complements meats and vegetables alike. Many brands are available; choose a quality bottle for best results.
What is oyster sauce used for?
Oyster sauce enhances umami, deepens savoury flavours, and works well in stir-fries, braises and vegetable dishes. It’s a common component in recipes like ginger beef and chicken with black bean sauce, where it helps tie ingredients together.
This gai lan recipe stands out because of the shiitake mushrooms — they boost aroma and richness beyond a plain oyster sauce topping.
Vegetarian oyster sauce
Vegetarian versions of oyster sauce replace oyster extract with mushroom-based extracts (often including shiitake). Use these to make a vegan-friendly version of this dish without losing the savoury depth.
Tips for making this dish awesome
- Soak shiitake mushrooms thoroughly: Make sure they are fully rehydrated and soft. Undersoaked mushrooms remain unpleasantly chewy.
- Fry mushrooms until golden: Browning adds a lot of flavour—colour equals depth of taste.
- Save the soaking water: It’s concentrated with mushroom flavour and makes the sauce more aromatic.
Good to know (FAQs)
Yes. If substituting bok choy, use a larger quantity because it wilts and reduces more than gai lan.
Typical oyster sauce ingredients include oyster extract, salt, sugar and a thickener such as cornstarch.
Quick blanching or adding a small amount of sugar helps neutralise bitterness and brightens the vegetable.
Yes, it can be used as a dipping sauce, but it usually tastes best when heated and combined with other ingredients.
Enjoy making this simple, flavour-packed side. If you try it, leave a comment and share your experience.
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
- 1 tbsp shaoxing wine
- 1 tbsp oil (sunflower or olive)
- 1 tsp salt
- 4 dried shiitake mushrooms (or fresh if preferred)
- 1 cup boiling water (for soaking)
Fragrant oyster sauce
- 1½ tbsp oyster sauce
- 1 tsp soy sauce
- 1 cup shiitake soaking water (reserved)
- 1 tbsp cornstarch/cornflour
- a few drops sesame oil
- ⅛ tsp white pepper
- ½ tsp dark brown sugar (or caster sugar)
Instructions
Prepare the dried shiitake mushrooms
- Place dried shiitake in a heatproof bowl and pour 1 cup boiling water over them. Cover and soak 20–30 minutes until plump.
- Squeeze excess liquid from the mushrooms and reserve the soaking water for the sauce. Slice the mushrooms into thick pieces.
Blanch or steam the Chinese broccoli
- Bring a large pot of water to a boil and add 1 tsp salt. Add the stem halves first, then the leaves after 1 minute. Cook about 30–90 seconds until bright and tender. Remove and set aside. Alternatively, steam until tender.
Bring it all together
- Combine all sauce ingredients in a bowl and mix until the cornstarch is dissolved.
- Heat 1 tbsp oil in a pan over medium heat. Fry the shiitake until lightly golden, about 2–3 minutes.
- Add garlic and cook until fragrant, then deglaze with shaoxing wine for a few seconds.
- Pour in the sauce, reduce heat to low and stir until it thickens and becomes glossy (about 2 minutes).
- Add the cooked Chinese broccoli and toss for about 30–60 seconds to coat evenly. Serve immediately.
Notes
Note 1 — Cutting gai lan: After washing, cut each bunch lengthways so stems and leaves cook evenly. If stems are thick, halve them lengthways.
Note 2 — Dried vs fresh shiitake: Dried mushrooms offer stronger aroma and their soaking liquid enhances the sauce. If using fresh, skip soaking and adjust cooking time.
Note 3 — Shiitake soaking water: Keep this liquid for the sauce but avoid pouring sediment from the bottom of the bowl.
Note 4 — Speeding up soaking: Soak mushrooms in a covered ceramic or glass bowl to trap heat and rehydrate faster.
Nutrition
| Carbohydrates: 15.2 g
| Protein: 2.8 g
| Fat: 4 g
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 — appetizers or a light main.
- Sticky soy chicken wings — oven-baked and flavourful.