Ingredients
1 kg (2 lb 4 oz) Chinese broccoli (芥兰 gàilán)
2 spring onions, chopped
1 1/2 Tbsp grated ginger
3 garlic cloves, finely chopped

Sauce
1 tsp sugar
2 tsp corn starch
1 tsp roasted sesame oil (麻油 máyóu)
1 Tbsp Shaoxing rice wine (黄酒)
1 1/2 Tbsp light-colored soy sauce (酱油 jiàng yóu)
3 Tbsp oyster sauce (蚝油 cìyóu) used 2 Tbsp last time
125 ml (1/2 cup) chicken stock

Preparation
Wash the broccoli well. Discard any tough stems and diagonally cut into 2 cm (3/4 in) pieces through the stem and the leaf. Blanch the broccoli in a pan of boiling water for 2 minutes, or until the stems and leaves are just tender, then refresh in cold water and dry thoroughly.

Heat a wok over very high heat, add the oil and heat until very hot. Stir-fry the spring onion, ginger and garlic for 10 seconds, or until fragrant. Add the broccoli and cook until the broccoli is heated through. Combine the sauce ingredients, add to the wok, stirring until the sauce has thickened, and toss to coat the broccoli.

Serves 6.