Broccoli Stir-Fry with Garlic and Oyster Sauce

Modern Chinese broccoli stir-fried with garlic, ginger, and oyster sauce

Origin: Zhejiang Province, People's Republic of China

From the journey of Broccoli.

Broccoli commercial cultivation in China began in earnest in the 1980s, initially using Japanese F1 hybrid varieties after the Cultural Revolution. Chinese cooks adapted the techniques already perfected for gai lan (Chinese broccoli, cultivated for 1,300 years) directly to the Italian-derived Calabrese broccoli arriving from Japan. By 2017, China cultivated over 70,000 hectares of broccoli, making it the world's largest producer. This everyday stir-fry (high heat, fragrant aromatics, a glossy oyster sauce finish) is the standard home preparation across southern and eastern China, completing a remarkable circle from Etruscan Italy to the world's most populous nation.

Ingredients

Ingredients

  • 600 g broccoli, cut into florets
  • 4 garlic cloves, thinly sliced
  • 1 tbsp fresh ginger, minced
  • 2 tbsp vegetable oil
  • salt

Sauce

  • 2 tbsp oyster sauce
  • 1 tbsp light soy sauce
  • 1 tbsp Shaoxing wine or dry sherry
  • 0.5 tsp sugar
  • 1 tsp cornflour (cornstarch)
  • 3 tbsp water
  • 1 tsp sesame oil

Method

  1. Mix the oyster sauce, soy sauce, Shaoxing wine, sugar, cornflour, and water in a small bowl to make the sauce. Set aside.
  2. Blanch the broccoli florets in well-salted boiling water for 90 seconds. Drain immediately and set aside: the broccoli should be vivid green and barely tender.
  3. Heat a wok or large heavy pan over high heat until very hot. Add the vegetable oil and swirl to coat.
  4. Add the garlic and ginger. Stir-fry for 30 seconds until fragrant: do not let them burn.
  5. Add the blanched broccoli and toss over high heat for 1–2 minutes.
  6. Pour the sauce over the broccoli and toss everything together until the sauce thickens and coats each floret in a glossy glaze, about 1 minute. Finish with sesame oil. Serve immediately with steamed rice.

Notes

For a vegan version, substitute the oyster sauce with mushroom-based vegetarian oyster sauce, which is widely available in Asian supermarkets.

The Gastrographer

The Gastrographer

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Became a culinary stapleColonial / trade control
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