← Back to Search Results
stir-frying Asian, Chinese
Broccoli with Oyster Sauce Recipe-10495

Photo by: Joseph De Leo
Comments: 1


This is my version of a standard Chinese recipe that never fails to please. Most often I make it with broccoli because I always have some on hand and it’s the only vegetable my son, Jake, will eat (he loves this dish), but feel free to substitute green beans, snow peas, sugar snaps, or a medley of vegetables. The combination of oyster sauce, Thai fish sauce (nam pla), and Chinese black vinegar is extraordinarily flavorful. For some additional zing and a touch of pepper heat, you could add hot red pepper flakes or some fresh minced chile.

With a big bowl of plain white rice, this is good as a vegetarian main course, and it’s perfect alongside Chicken with Black Mushrooms and Chinese Sausage, Grilled Quail with Soba Salad and Scallions, Sautéed Salmon with Brown Butter, Lemon, and Capers, or David’s Famous Fried Chicken.

Yield: SERVES 4


  • 1 large bunch broccoli
  • ½ cup canola or other vegetable oil
  • 6 cloves garlic, minced
  • 1 cup oyster sauce (see Notes)
  • 2 tablespoons Thai fish sauce (nam pla)
  • 1 tablespoon Chinese black vinegar or balsamic vinegar


1. Trim and discard the thick stems from the broccoli. Cut the florets from the remaining stems, then peel the stems and cut into thin slices.

2. Bring a large saucepan of salted water to a boil over high heat. Add the broccoli and blanch for 1 minute, then rinse under cold running water to stop the cooking and drain thoroughly.

3. Heat the oil in a wok or large skillet over high heat. Add the garlic and stirfry quickly until fragrant and very lightly browned, about 15 seconds. Add the broccoli, oyster sauce, fish sauce, and vinegar and stir-fry until heated through and a light sauce has formed, about 45 seconds. Serve immediately.


Oyster Sauce

Thick, shiny brown oyster sauce is an all-purpose Cantonese seasoning mixture made with extract of dried oysters, salt, water, and caramel coloring, plus a little cornstarch as a stabilizer. The strong, distinctive, almost meaty flavor is simultaneously sweet and smoky. Oyster sauce is often used as a flavoring for dipping sauces, vegetable stirfries, and various meat or broccoli dishes. The best-quality versions, such as Lee Kum Kee Premium, Hop Sing Lung Oyster Flavored Sauce, and Sa Cheng Oyster Flavored Sauce, can also be used on their own as dipping sauces. The sauce will keep indefinitely in the refrigerator.

© 2000 David Waltuck and Melicia Phillips

Nutritional Information

Nutrients per serving (% daily value)

349kcal (17%)
108mg (11%)
137mg (229%)
47mcg RAE (2%)
0mg (0%)
2714mg (113%)
2g (10%)
29g (44%)
1mg (8%)

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
  • Ted inoue

    01.22.13 Flag comment

    I'm sorry, this recipe is a TOTAL FAIL. I made the mistake of making it for my wife after coming back from the Asian market with a load of premium ingredients. Following the recipe, I was a bit surprised when it called for a cup of oyster sauce, but figured I'd go with the flow since it was my first time. I did notice that it called for way too much fish sauce so I used less than half of what was called for.
    When I tasted it, I nearly gagged. It was like eating a salt-lick. Totally inedible. I tried salvaging it with some brown sugar and adding a bunch more broccoli to spread out the sauce over more ingredients but to no avail. Ultimately, my wife put the broccoli in a colander and rinsed off the sauce.

    Later, when I read the Lee Kum Kee bottle, it said to use 4 tbsp per pound of ingredients. One cup is 16 tbsp so there's no way this recipe would work.

    A final note, 1/2 cup of oil for wok cooking is way too much. Maybe 4x too much.

    Last time I try a recipe with no comments and user ratings!

Free Activity Kit for Love Monster and the Last Chocolate!

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

living-raw-food Living Raw Food
by Sarma Melngailis
martin-yans-china Martin Yan's China
by Martin Yan
the-splendid-tables-how-to-eat-weekends The Splendid Table's How to...
by Sally Swift, Lynne Rosetto Kasper
125-best-cupcake-recipes 125 Best Cupcake Recipes
by Julie Hasson
gluten-free-and-vegan-holidays Gluten-Free and Vegan Holidays
by Jennifer Katzinger
parents-need-to-eat-too Parents Need to Eat Too
by Debbie Koenig
in-the-kitchen-with-david In the Kitchen with David
by David Venable
once-upon-a-tart-soups-salads-muffins-and-more-from-new-york-citys-favorite-bakeshop-and-cafe Once Upon a Tart: Soups, Sa...
by Frank Mentesana, Jerome Audureau
the-new-basics-cookbook The New Basics Cookbook
by Sheila Lukins, Julee Rosso
amor-y-tacos Amor Y Tacos
by Deborah Schneider
sunday-suppers-at-lucques Sunday Suppers at Lucques
by Suzanne Goin
lucid-food Lucid Food
by Louisa Shafia
the-lee-bros-southern-cookbook-stories-and-recipes-for-southerners-and-would-be-southerners The Lee Bros. Southern Cook...
by Ted Lee, Matt Lee

Thanks for signing up!

You'll receive an activation email in your inbox shortly. Don't forget to click that link and activate your new Cookstr.com account!

Already a member? Sign in here

Sign up for Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new cookbooks, Cookstr features, and other exclusives we know you'll love
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?