Chinese broccoli with oyster sauce

Method

Trim the Chinese broccoli and cut into bite-sized pieces, keeping stems and florets separate. Heat the vegetable oil in a wok or large frying pan over high heat and stir-fry the garlic and ginger for 30 seconds until fragrant. Add the broccoli stems first and stir-fry for 2 minutes, then add the florets and continue cooking for another 2 minutes. Mix together the oyster sauce, soy sauce, sesame oil, water and cornflour, then pour this sauce into the wok and toss everything together for 1-2 minutes until the broccoli is tender and coated in a glossy sauce. Serve immediately whilst still hot.