Chinese Broccoli with Oyster Sauce

Ingredients

• 1.5 pounds regular broccoli chinese
• 1 tablespoon canola oil 
• 1 tablespoon ginger fresh minced peeled
• 0.5 teaspoon granulated sugar 
• 2 tablespoons oyster sauce 
• 1 teaspoon salt divided
• 2 teaspoons sesame oil toasted

Equipment

• frying pan
• pot
• colander

Directions

1. If using Chinese broccoli, trim 1/2 inch from bottoms of stalks; discard. (Stalks more than 1/2 inch in diameter should be halved lengthwise.) Slice stalks into 2 1/2 x 1/4-inch sticks. (With regular broccoli, just use the florets.)
2. Combine 6 cups water and 1/2 teaspoon salt in a large pot over high heat; bring to a boil.
3. Add the broccoli stalks (or florets); blanch 2 minutes.
4. Remove and drain in a colander.
5. Add the leaves to the pot; blanch 1 minute.
6. Drain broccoli in a colander.
7. Heat the canola oil in a large nonstick skillet over medium-high heat.
8. Add the ginger; stir-fry 15 seconds.
9. Add broccoli, remaining 1/2 teaspoon salt, oyster sauce, and sugar; stir-fry 1 1/2 minutes, or until broccoli is crisp-tender.
10. Remove from heat; drizzle with sesame oil.