Step 1

Separate each stem from the base so they become individual strands. This will make it easier to cook and eat.

Step 2

Wash the vegetable 2-3 times in lightly salted water, then drain in a colander.

Step 3

Bring a large pot or wok of water to a boil, then the greens cook for 3 minutes or until the stem is tender but still crisp when snapped.Optional: You can season the water with salt and oil for extra flavor.

Step 4

When cooked, drain it in a colander and transfer the leafy greens onto a serving plate.

Step 5

Bring a small skillet to a medium heat and add 1 tbsp cooking oil. When hot, add the oyster sauce, sugar and chicken bouillon powder.

Step 6

Keep stirring as it bubbles for 20 seconds. If you prefer a thinner sauce, add water 2 tbsp at a time until it has reached your desired consistency, then take it off the heat.

Step 7

Optional: Heat up a saucepan on medium heat and add 3 tbsp oil. When hot, add the minced garlic in and let it cook on low heat for 3 minutes or until golden brown.Make sure to continuously stir to stop it from burning.

Step 8

To serve, plate the Chinese broccoli and pour the sauce and garlic oil on top.

Step 9

Enjoy hot as is!