chilled gailan spears with oyster sauce

Make Ahead Chilled Chinese Broccoli

Often found rolling around alongside dumplings on a dim sum cart, this leafy green with a thick stem is a staple Chinese dish that can easily be made ahead.
Course Side Dish
Cuisine Chinese
Keyword broccoli
Prep Time 15 minutes
Servings 2
Calories 180kcal
Author Asian Test Kitchen


  • 1 lb chinese broccoli or broccoli or broccolini
  • 1 Tb oyster sauce or vegetarian mushroom stir fry sauce
  • 2 Tb garlic infused olive oil
  • 1 tsp dark soy sauce
  • 1 Tb hot water


  • Bring a large pot of water to a boil.  Trim 1-2 inches off of the tough stem from the chinese broccoli spears.  
  • Blanch the broccoli for 2-4 minutes, just until the the thickest part of the stem can be easy pierced with a knife. 
  • Drain and shock in ice water or the coldest water you have.  Squeeze out the leaves to remove as much water as possible.  Arrange on a serving plate.
  • For the dressing, gradually whisk in olive oil into the oyster sauce.  Add dark soy sauce and hot water to thin out to a pourable dressing. Spoon over the Chinese broccoli. 


  1. Squeeze out as much water as you can after the Chinese broccoli is cooked, so it doesn't leave wet puddle on the plate. 
  2. Plate and refrigerate the broccoli ahead of time.  Drizzle on the sauce before serving. 
  3. If you make the sauce ahead of time, the oil will eventually separate from the oyster sauce.  Use a little hot water to whisk it back into an emulsion.
  4. You can also make this with regular broccoli spears or broccolini.  Broccoli rabe, however, would be too bitter.
  5. To make this extra fancy, serve the chilled broccoli on a bed of ice, so they stay extra cold on the table. 


Calories: 180kcal | Carbohydrates: 7g | Protein: 7g | Fat: 15g | Saturated Fat: 2g | Sodium: 489mg | Potassium: 444mg | Fiber: 6g | Vitamin A: 5945IU | Vitamin C: 45.8mg | Calcium: 245mg | Iron: 4.9mg