Char Siu with Broccoli & Oyster Sauce (Chinese Takeaway Style)

Recreate a Chinese takeaway classic with this deliciously simple char siu with broccoli & oyster sauce recipe.

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This Chinese takeaway style char siu with broccoli & oyster sauce stir fry recipe recreates a restaurant classic at home. Slightly sweet char siu, crisp broccoli, and rich, savoury oyster sauce come together for a quick and tasty restaurant style meal in just minutes.

Ingredients For Chinese Takeaway Style Char Siu With Broccoli & Oyster Sauce

This Glasgow Chinese takeaway style char siu with broccoli & oyster sauce recipe uses a familiar combination of ingredients including, of course, oyster sauce. Sliced char siu is stir fried with broccoli, onion and carrot and the oyster sauce is combined with chopped garlic in oil, soy sauce, rice wine and sesame oil to produce a tasty and savoury stir fry dish.

• Oyster Sauce
• Light Soy Sauce
• Dark Soy Sauce
• Tomato Ketchup
• White Pepper
• Sunflower Oil
• Onion
• Broccoli
• Chinese Takeaway Style Char Siu
• MSG
• Chopped Garlic in Oil
• Light Chicken Stock
• Potato Starch
• Rice Wine
• Sesame Oil

Cook Like a Takeaway: Want to see the exact oyster sauce, soy sauce, and Shaoxing wine I use in all my Chinese recipes? Check out my Chinese Takeaway Style Cooking Essentials guide.

How To Make Chinese Takeaway Style Char Siu With Broccoli & Oyster Sauce

Making this Glasgow Chinese takeaway style char siu with broccoli & oyster sauce is fast and easy! To begin, onion and broccoli are stir fried in a hot wok, along with sliced char siu, MSG and chopped garlic. Next, the prepared sauce is added and simmered before being thickened slightly. Finally, A dash of rice wine and sesame oil is added to finish and char siu with broccoli and oyster sauce is ready to serve.

Step 1: Sauce

In a bowl, add 2 tablespoons oyster sauce, 1 teaspoon light soy sauce, 1 teaspoon dark soy sauce, 2 teaspoons tomato ketchup and Pinch white pepper. Mix briefly and set aside.

Step 2: Stir Fry

Heat a wok or large frying pan over medium-high heat. Add 1 tablespoon sunflower oil and 1/2 onion, sliced and 12 slices cooked char siu and stir fry for 30 seconds. Add 7-8 broccoli florets and stir fry for another 30 seconds. Add 1/4 teaspoon MSG, 1 teaspoon chopped garlic in oil, the prepared sauce and 200 millilitres light chicken stock. Mix well, bring to the boil and simmer for 2 minutes until the sauce reduces slightly.

Step 3: Finish

Slowly add 1 tablespoon potato starch, mixed with 2 tablespoons water, stirring well until the sauce reaches the desired consistency (you may not need all of the mix). Finish with 1 teaspoon rice wine and Dash sesame oil, mix well once more and serve.

Recipe Tips For Chinese Takeaway Style Char Siu With Broccoli & Oyster Sauce

Char Siu: This recipe uses Chinese takeaway style char siu pork. This simple char siu pork recipe can be cooked ahead of time and the sliced cooked pork set aside in the fridge or freezer for use in Chinese takeaway style dishes.

Preparation: Stir fry dishes come together quickly, so it’s good to have all the necessary ingredients and sauces prepared and to hand before you start cooking. Once you start, it’s all go until the dish is sizzling hot and ready to serve!

I hope you’ll try this Chinese takeaway style char siu with broccoli & oyster sauce recipe. If you do, let me know in the comments how it went!

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Char Siu With Broccoli & Oyster Sauce Stir Fry Recipe FAQ

What is MSG and why should I use it?

MSG is monosodium glutamate, a seasoning ingredient widely used in Chinese takeaway kitchens, in pure form or as an ingredient in soy sauces and other seasoning sauces. Despite historic baseless claims of its dangers, it has been widely proven to be considered safe for use in cooking. In fact, many of the myths and lies about MSG were deliberately and maliciously spread as a form of racism. You can find MSG naturally in many foodstuffs including broccoli, cheese and tomatoes. It’s available online or in Chinese supermarkets. You can learn more about MSG from the brilliant Chin Taylor of Ziang’s Kitchen here.

Do I need a carbon steel wok to cook Chinese takeaway style dishes?

A well seasoned carbon steel wok is a wonderful addition to your Chinese takeaway style cooking equipment, and I would highly recommend investing in one. But, you can cook this dish in any wok or large frying pan and it will be delicious!

Can I use cornflour instead of potato starch?

Yes, you can use cornflour and water to thicken the simmering stir fry sauce. It will do a similar job, however a more consistent texture is achieved using potato starch.

Can I use chicken / beef / king prawns / vegetables instead?

Yes! This recipe also works well with chicken, beef, king prawns or mixed vegetables.

What’s the difference between light soy sauce and dark soy sauce?

In Chinese takeaway kitchens, chefs use light soy sauce mainly for seasoning – it’s thinner and more salty than dark soy sauce. Dark soy sauce has a thicker consistency and is used to add colour to stir fry sauces and egg fried rice.

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Do you like this Chinese takeaway style char siu with broccoli & oyster sauce recipe? If so, buying a copy of my book might appeal to you! In The Chinese Takeaway Secret you can find a host of restaurant and takeaway style recipes that you can make at home. You’ll learn how to make Glasgow Chinese takeaway style crispy won ton, chicken and sweetcorn soup, beef chow mein, banana fritters and more! You can buy The Chinese Takeaway Secret in paperback or kindle form here.

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