Ingredients

• 1 1/2 lb broccoli (about 1 head)
• 1 tablespoon canola oil
• 4 garlic cloves, lightly smashed
• 3 tablespoons Asian oyster sauce
• 1/2 cup chicken stock or low-sodium broth
• 1 teaspoon Asian sesame oil

Instructions

1. Peel off tough outer skin of broccoli stem, then halve broccoli crosswise (top half with florets should equal length of bottom half). Cut bottom half (stem) lengthwise into 1/2-inch-wide wedges, then cut top half (stem with florets) into long spears with 1/2-inch-wide wedges.
2. Heat a wok over high heat until beginning to smoke, then add canola oil and swirl to coat sides. Stir-fry garlic until golden, about 30 seconds, then add broccoli and stir-fry 5 minutes. Stir in oyster sauce and stock and cook, covered, until broccoli is crisp-tender, about 3 minutes. Remove from heat and toss with sesame oil.