An Amazing Side Dish Idea: Stir-Fried Chinese Broccoli

Thoroughly rinse your greens well to remove any grit and let drain in a colander while you prepare the stir-fry sauce. In a cup, mix together the sherry, stock, oyster sauce (or stir-fry sauce), and brown sugar. Set aside. Heat a wok or large frying pan over medium-high heat. Add 2 to 3 tbsp. oil and swirl around, then add the garlic and chili (if using). Stir-fry 30 seconds to 1 minutes (avoid over-browning the garlic―you want it still white in color, or it will taste bitter). Add the Chinese broccoli plus 2 to 3 tbsp. of the stir-fry sauce, you've made. Stir-fry until the ​wok becomes dry, then add 2 to 3 tbsp. more stir-fry sauce. Cook in this way 4 to 5 minutes. Add all the remaining stir-fry sauce and reduce heat to medium-low, so that the dish is gently simmering. Simmer until you're happy with the cooked texture of the broccoli. Tip: the stems should still taste crunchy (not too soft or soggy). If you'd like a thicker sauce, add the cornstarch dissolved in water mixture, and simmer 30 seconds to 1 minute. Remove from heat and taste-test. Add a little more sugar if too bitter (broccoli rabe is more bitter than Chinese broccoli), or a little more oyster sauce (or veg. stir-fry sauce) if not salty or flavorful enough. If too salty, add a bit of lime or lemon juice. To serve, tilt your vegetables out of the wok into a shallow serving bowl and pour any remaining sauce from the wok over top (including the garlic bits). Serve with rice and enjoy!