300 grams (10 ounces) Chinese broccoli, tough ends and stem surfaces removed
1 tablespoon minced garlic
1 teaspoon minced ginger
Combine oyster sauce, sugar and 2 tablespoons water in a small bowl. Mix well and set aside.
Bring a large pot of water to a boil. Add broccoli and boil over medium heat, until the broccoli is cooked through and the stem part remains crisp. Drain broccoli, transfer to a large plate, and set aside.
Heat a small skillet on medium high heat until hot. Add peanut oil, garlic and ginger. Stir a few times with a spatula until fragrant. Turn to lowest heat. Add the oyster sauce mixture into skillet and stir with a spatula immediately to avoid burning the sauce. When the sauce becomes fragrant, after 10 to 20 seconds, stop heat.
Pour the oyster sauce over the Chinese broccoli and serve warm.