Chinese broccoli with oyster sauce

Method

1. 1 Split the thicker part of the stem in half so that the stem and leaves cook at the same time.
2. 2 Heat the pan until it starts to smoke blue before adding the oil; this is different from blanching the meat in water and then pouring in the sauce.
3. 3 Sauté the garlic and ginger for 20 seconds, then add the cabbage and stir-fry over the highest heat for 90 seconds.
4. 4 Pour Shaoxing wine along the sides of the pan to allow it to evaporate, creating the characteristic burnt-on aroma.
5. 5 Pour in the oyster sauce mixture with sugar and cornstarch, stir for 40 seconds, and serve immediately while the vegetables are still green and crisp.