350 gr. chinese broccoli
3-4 tbsp. canola oil
½ tsp. salt
2 tsp. fresh ginger, finely minced
1 tsp. sugar
2-3 tbsp. water or stock
2 tbsp. oyster sauce (vegetarians can substitute light soy sauce)

Cut the leaves with flowers into large sections. If the stalks are thick and the outer skin is tough, peel and cut diagonally into short chunks.

Heat oil in preheated pan or wok with the salt (this helps keep the broccoli it’s bright green colour). Add the bits of ginger, stir a few times then add the broccoli. Stir fry for about 2 minutes. Add the sugar and stock or water, blend well and continue to cook stirring for another minute or so. Add the oyster sauce. Mix and toss for about 30 seconds at most and serve.