Step 1

Boil 2 quarts of water in your wok or a large pot and add the oil directly to the water.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

Drizzle a couple tablespoons oyster sauce evenly over the veggies and serve!