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Boil 2 quarts of water in your wok or a large pot and add the oil directly to the water.
When the water reaches a good raging boil, place the stalks in the water carefully so as not to splash. Depending on how much you have, you may want to work in two batches.
Use tongs or a pair of chopsticks to submerge the veggies completely and cook for a couple minutes, until tender but still a bit crunchy. If you like the veggies soft, leave them in a bit longer.
Use a pair of tongs or chopsticks to take the veggies out of the water. Carefully shake off excess liquid and arrange the Chinese broccoli on a plate. Once they are all on the plate, you can drain any excess water that may have pooled on the plate.
Drizzle a couple tablespoons oyster sauce evenly over the veggies and serve!