- 3 tablespoons vegetable oil
- 4 garlic cloves, smashed
- 2 lb Chinese broccoli (sometimes known as Chinese kale), ends of stems trimmed and broccoli cut into 1-inch pieces
- 1/2 cup Thai chicken stock or canned chicken broth
- 2 tablespoons Thai yellow bean sauce
- 2 tablespoons oyster sauce
- 2 teaspoons sugar
- Special equipment: a large (6-qt) wok
- Heat oil in wok over high heat until hot but not smoking, then stir-fry garlic until pale golden, 10 to 15 seconds. Add broccoli and stock and stir-fry 2 minutes. Add bean sauce, oyster sauce, and sugar and stir-fry until broccoli is crisp-tender, 4 to 5 minutes.