Chinese Broccoli with Oyster Sauce

Thoroughly wash the Chinese broccoli. Heat your wok on the highest setting and begin boiling a large volume of water, as larger volumes return to a boil faster and cook the vegetable more quickly.

Cut the stems to a uniform length, and split any thicker stems lengthwise for 1-2 inches so that they cook evenly.

Once the water comes to a boil, add the olive oil and salt. These help the Chinese broccoli keep its fresh green color and glossy shine.

Add the gai lan once the water reaches a full boil, then cover the wok, making sure all the pieces are submerged.

Once the water returns to a boil, cook for only 1-2 minutes. Flip the broccoli halfway through to help preserve its nutrients and chlorophyll.

Uncover and taste a piece of stem. If you prefer a softer texture, cook for an additional 1-3 minutes.

Transfer the Chinese broccoli to a plate. Use scissors to cut it into easy-to-eat pieces, then drizzle with the oyster sauce and a little extra olive oil before serving.