That's Broccoli?

Chinese broccoli bears only a passing resemblance to what most of us recognize as broccoli. It is far leafier and has smaller florets. I personally think it has a stronger taste, not in a bad way.

The way I like to prepare it is stir fried with some oyster sauce, granted it's not an option for vegetarians...so I guess the vegetarians can fall back on the preserved tofu sauce or even just a teriyaki sauce. I like the Lee Kum Kee brand, but they have many different varieties of oyster sauce...some quite expensive and others not. I haven't really conducted any research as to why some warrant the cost of $5 a bottle but you can typically find a different brand for a little over $2 in most asian grocery stores.

Preparation is really simple.

1. Wash the broccoli
2. Cut off the ends of the stems where it's dried out a bit
3. Cut the broccoli into bite size lengths, leaving the leaves a bit larger as they will wilt during the cooking process
4. Finely chop 3 cloves of garlic (you can adjust this to your taste)
5. In a saute pan, heat 2 tbsp of olive oil
6. Add the garlic and add the broccoli soon after
7. Stir and let the stems cook and the leaves wilt a bit, about 2 - 3 minutes depending on the flame
8. Add the oyster sauce or your sauce of choice. I don't measure but I would approximate that it's a tablespoon or so of sauce, adjust according to your tastes
9. Add a 2 tbsp of wine/beer/sake or whatever you have on hand
10. Cook until the alcohol cooks off and you are done!