Rinse Chinese broccoli thoroughly under cold water
Trim off the tough ends of the stems
Separate thick stems from leafy tops if needed
Bring a pot of salted water to a boil
Blanch the stems for 1 to 2 minutes
Add the leafy tops and blanch for another 30 seconds to 1 minute
Drain and transfer to a plate
Heat oil in a pan over medium heat
Add minced garlic and stir briefly until fragrant
Add oyster sauce, soy sauce, and a little sugar
Add a splash of water and stir to combine
Pour the sauce over the Chinese broccoli
Serve immediately
Alternatively, steam the Chinese broccoli for 3 to 5 minutes until tender
Alternatively, stir-fry the Chinese broccoli with garlic and oil until bright green and tender
Season with salt or soy sauce to taste