Easy Chinese Stir-Fried Greens: 3 Authentic Garlic & Oyster Sauce Recipes

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Discover the best Chinese stir-fried vegetables with these simple, flavorful recipes straight from restaurant-style cooking! Featuring Chinese Broccoli (Gai Lan) in Oyster Garlic Sauce, Garlic Green Beans, and Bok Choy with Garlic Sauce, these quick side dishes highlight fresh greens, bold garlic, and savory oyster-soy flavors. Perfect for weeknight dinners, healthy meals, or pairing with rice and your favorite Chinese mains.

These Asian vegetable stir-fries are ready in under 20 minutes, use minimal ingredients, and deliver restaurant-quality taste at home. They’re naturally gluten-free adaptable (use tamari instead of soy) and vegetarian-friendly. Let’s dive into each full recipe with step-by-step instructions, pro tips, and variations.

1. Chinese Broccoli in Oyster Garlic Sauce (Gai Lan with Oyster Sauce)

Ingredients (Serves 4 as side):

  • 1 bunch Chinese broccoli (Gai Lan), about 1–1½ lbs, ends trimmed
  • 3 tbsp oyster sauce
  • 1 tsp sugar
  • 1 tbsp peanut oil (or vegetable oil)
  • 2 tbsp garlic, minced
  • 1 tsp fresh ginger, minced
  • 1 tbsp Chinese cooking wine (Shaoxing wine)
  • ½ tsp sesame oil
  • 6 tbsp water
  • Salt to taste (optional, oyster sauce is salty)

Instructions:

  1. Bring a large pot of water to a boil. Blanch Gai Lan for 1–2 minutes until bright green and crisp-tender. Drain and rinse under cold water to stop cooking. Set aside.
  2. In a small bowl, mix oyster sauce, sugar, cooking wine, and 4 tbsp water to create the sauce.
  3. Heat peanut oil in a wok or large skillet over medium-high heat. Add minced garlic and ginger; stir-fry 30 seconds until fragrant (don’t burn).
  4. Add blanched Gai Lan. Toss for 1 minute.
  5. Pour in sauce mixture. Stir-fry 1–2 minutes until sauce thickens slightly and coats greens.
  6. Drizzle with sesame oil, toss once more, and serve immediately.

Tips: For extra crunch, don’t over-blanch. Add a pinch of red pepper flakes for heat. Prep time: 10 min. Cook time: 8 min. Calories per serving: ~120.

2. Chinese Garlic Green Beans (Stir-Fried String Beans)

Ingredients (Serves 4 as side):

  • 1 lb fresh green beans, trimmed
  • 2 tbsp vegetable oil
  • 6 cloves garlic, minced (or more for extra garlic flavor)
  • 1 tbsp soy sauce
  • 1 tbsp oyster sauce
  • 1 tsp sugar
  • 1 tsp sesame oil
  • Salt and black pepper to taste

Instructions:

  1. Optional dry-fry method for blistered texture: Heat wok on high (no oil). Add green beans and dry-stir 4–5 minutes until slightly charred and wrinkled. Remove.
  2. Add vegetable oil to wok. Toss in minced garlic; stir-fry 20–30 seconds until golden and aromatic.
  3. Return green beans to wok. Stir-fry 2–3 minutes.
  4. Mix soy sauce, oyster sauce, sugar, and a splash of water (2–3 tbsp) in a bowl. Pour over beans.
  5. Toss until sauce coats evenly and thickens slightly (1–2 minutes).
  6. Finish with sesame oil, salt, and pepper. Serve hot.

Tips: Dry-frying first gives authentic Chinese restaurant blistering without deep-frying. Use French green beans for tenderness. Prep time: 5 min. Cook time: 10 min. Calories per serving: ~110.

3. Bok Choy in Garlic Sauce (Baby Bok Choy Stir-Fry)

Ingredients (Serves 4 as side):

  • 1 lb baby bok choy, rinsed and halved lengthwise
  • 2 tbsp vegetable oil
  • 6 cloves garlic, minced
  • 2 tbsp soy sauce
  • 1 tbsp oyster sauce
  • 1 tsp sugar
  • 1 tsp cornstarch
  • ¼ cup water
  • 1 tsp sesame oil
  • Pinch of red pepper flakes (optional)

Instructions:

  1. Blanch bok choy in boiling water for 1 minute until bright green. Drain and shock in cold water. Pat dry.
  2. In a small bowl, whisk soy sauce, oyster sauce, sugar, cornstarch, and water to make sauce.
  3. Heat oil in wok over medium-high. Add garlic and pepper flakes; stir-fry 20–30 seconds until fragrant.
  4. Add bok choy. Stir-fry 1–2 minutes.
  5. Pour in sauce. Toss gently 1–2 minutes until sauce thickens and glazes greens.
  6. Drizzle sesame oil and serve immediately.

Tips: Keep bok choy crisp by not overcooking. Use regular bok choy if baby isn’t available—just cut into larger pieces. Prep time: 8 min. Cook time: 7 min. Calories per serving: ~100.

Serving Suggestions & Variations

These dishes shine as sides with steamed rice, fried rice, or mains like kung pao chicken, beef stir-fry, or mapo tofu. For a full meal, serve all three together as a vibrant vegetable platter. Variations: Add protein like shrimp, tofu, or chicken; swap oyster sauce for vegetarian mushroom sauce; or include chili for spice.

Combine techniques: Blanch first for tenderness, then stir-fry with garlic for maximum flavor.

Frequently Asked Questions (FAQs)

Can I make these recipes vegan?
Yes! Substitute oyster sauce with vegetarian oyster sauce or hoisin + extra soy. Use tamari for gluten-free.

What if I can’t find Gai Lan or baby bok choy?
Regular broccoli works for Gai Lan (steam longer). Use regular bok choy or choy sum as substitutes.

How do I prevent garlic from burning?
Cook on medium-high and stir constantly. Add garlic after oil is hot but not smoking.

Can I prepare these ahead?
Blanch greens ahead and refrigerate. Stir-fry just before serving for best texture.

Are these low-carb or keto-friendly?
Yes—naturally low in carbs, high in fiber and nutrients. Skip sugar if strict keto.

Conclusion

Master these easy Chinese stir-fried greens recipes and bring authentic restaurant flavors to your table! Whether it’s glossy Gai Lan in oyster garlic sauce, blistered garlic green beans, or tender bok choy with garlic sauce, these quick sides are healthy, delicious, and endlessly versatile. Perfect for busy weeknights or impressing guests with minimal effort. Try one tonight—or make all three for a colorful veggie feast. Which Chinese green dish is your favorite? Share your tweaks or photos in the comments below—happy cooking!

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