12 oz Chinese broccoli (gailon), broccolini or broccoli raab (rapini)
2 tsp vegetable oil (optional)
2 tbsp oyster sauce, or to taste
2 tsp Asian sesame oil
Make sure you have: Strainer and 14 inch Wok or a 12 inch frying pan
1. In a 14-inch wok or 5-6 quart pan bring 2 quarts of water and vegetable oil to a boil.
2. Trim the stem ends off the broccoli. If the stalks are thicker than 1/2-inch, peel the skin of cut them in half lengthwise so that they cook more evenly.
3. Add the broccoli to the boiling water and submerge. Cook for 2-3 minutes until the leaves turns bright green and is tender-crisp when pierced with the tip of a knife, then drain. If desired, cut the broccoli in half. Arrange on a serving dish and drizzle with oyster sauce and sesame oil.