Go Back Email Link
–+ servings

Chinese Broccoli Radish Stir Fry with Vegan Oyster Sauce ~ Oil-Free Recipe

An easy colorful side dish with a salty sweet umami base and layers of fragrant flavor from fresh garlic and ginger.
No ratings yet
Share on Facebook Share on Bluesky Print Recipe Pin Recipe WhatsApp Share
Prep Time 14 minutes
Cook Time 6 minutes
Total Time 20 minutes
Course Appetizer, Side Dish
Cuisine Asian, Asian Fusion, Chinese, Vegan, Vegan Fusion, Vegetarian, WFPB, WFPBNO, Whole Food Plant-Based
Servings 4

Equipment

  • large pot (5 to 7 quarts is ideal)
  • large colander
  • Clean Towel or Dishcloth
  • small bowl
  • Large Skillet or Wok

Ingredients
  

  • 1 lb Chinese broccoli (aka Gai lan)
  • 1 tsp cornstarch
  • ½ cup vegetable stock or water (divided)
  • 2 Tbsp vegan oyster sauce
  • 2 tsp low sodium soy sauce*
  • 1 tsp maple syrup (or sub with sugar or agave syrup)
  • 8 radishes, sliced
  • 2 Tbsp minced fresh garlic
  • 1 Tbsp minced fresh ginger
  • 1 Tbsp sesame seeds

Instructions
 

  • Boil Water for Blanching Chinese Broccoli
    Fill a large pot about ⅔ full of water** and bring to a boil while you prep the Chinese broccoli
  • Prep Chinese Broccoli
    Carefully wash Chinese broccoli and trim off tough ends
    Remove leaves from and chop them crosswise into medium-large pieces (approximately 3 inches). Cut the stems of the stems lengthwise so that no piece is wider than ½ inch, then chop stems into 2 to 3 inch pieces
    Add chopped leaves and stems to boiling water and cook for about 2 minutes or until the stems are tender but still bright green. Using a large colander, strain Chinese broccoli then place over a clean tower or dishcloth to absorb excess water
  • Prep Sauce
    In a small bowl, mix cornstarch with 1 teaspoon of water to create a slurry. Then add ¼ cup of vegetable stock (or water), vegan oyster sauce, low sodium soy sauce and maple syrup. Stir and set aside sauce mixture
  • Stir Fry
    Start by placing a large skillet or wok over medium high heat and have the remaining ¼ cup of of vegetable stock or water close at hand
    Pour about 1 tablespoon of vegetable stock or water into the skillet. When the water starts boiling, add radish slices and sauté stirring constantly for about 2 minutes. While you stir, add tiny bits of liquid whenever the radish slices start to burn or stick
    Add minced garlic and ginger and sauté for another 2 minutes stirring constantly until fragrant. While you stir, continue to add tiny bits of liquid as needed to prevent burning or sticking
    Now add sauce mixture to the ingredients in the wok or skillet. Cook until sauce bubbles and thickens, about 2 to 3 minutes
    Turn off heat and add blanched Chinese broccoli
    Stir until all ingredients are combined
  • Serve
    Sprinkle stir fry with sesame seeds and serve

Notes

*I recommend low sodium soy sauce not just for health reasons but because this dish is already quite salty. Coconut aminos would also be a good alternative
**You can add salt to the water if you prefer. I don't like to salt the water because this dish is already quite salty
Keyword Chinese broccoli, Chinese broccoli stir fry, Chinese broccoli with garlic, Chinese broccoli with garlic and oyster sauce, Chinese broccoli with ginger, Chinese broccoli with ginger and garlic, gai lan, Gai lan stir fry, Gai lan with garlic and oyster sauce, garlic, ginger, healthy vegan stir fry, no oil, oil free plant based, oil free plant based recipes, oil free vegan, oil free vegan recipes, oil-free, oil-free stir fry, oyster sauce, radish, radish stir fry, radishes, stir fried radishes, stir fry, vegan oyster sauce, wfpb, wfpb stir fry, wfpbno, wfpbnooil, whole food plant based no oil, whole food plant based stir fry, whole food plant-based
Tried this recipe? Let me know how it was!