• Wash the Chinese broccoli. Cut off half inch of the stem and peel the stalk if it's too fibrous. Slice thicker stalks in half lengthwise as needed so all the stems cooks evenly.

Blanched Version

• Bring a pot of water to a boil (about 4 cups). Add Chinese broccoli and 1 teaspoon of vegetable oil and blanch for five minutes or until tender. Drain and place on a serving plate.
• Combine hoisin sauce, oyster sauce, soy sauce, Shaoxing wine, sesame oil and drizzle over the vegetables.
• Optional: Fry garlic slices with 1 tb vegetable oil on medium low heat for garnish.

Stir Fry Version

• Add 1 tb vegetable oil and add two cloves of sliced garlic, sauté for one minute.
• Add Chinese broccoli and sauté for 5 minutes.
• Add hoisin sauce, oyster sauce, soy sauce, Shaoxing wine and cook for 2-3 minutes or until tender crisp. Drizzle sesame oil if desired. Happy nomming!