Garlic Broccoli

Wash a broccoli head weighing about 400 g, then cut into evenly sized small florets. Peel and thinly slice the thick stem. Mince 8 garlic cloves.

Mix 1 tbsp light soy sauce, 1 tbsp oyster sauce (use vegetarian oyster sauce for a vegetarian version), 1 tsp cornstarch and 75 ml water until smooth. Set beside the stove.

Bring enough water to cover the broccoli to a boil. Add all the florets and stem slices; blanch for about 1 minute, until bright green and slightly tender but still crisp. Drain promptly; cooking will finish in the wok.

Discard the blanching water and dry the wok. Warm 1 tbsp oil over low heat, add all the garlic and stir until fragrant while still pale. Do not brown it deeply; lift the wok off the heat briefly if too hot.

Return all the drained broccoli and turn to medium-high heat. Stir the sauce again, pour it all in and toss for about 1 minute, until bubbling and lightly coating the broccoli, with crisp-tender stems. If the stems are still raw and hard, lower the heat and cook further. Briefly reduce excess liquid, then turn off the heat and plate.