Stir-fried Broccoli with Garlic

Steps

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1. 1
   Prepare a bowl of clean water with 1 tbsp salt mixed in. Soak the broccoli floret-side down for 2–5 minutes to remove any debris and small critters, then rinse thoroughly.
   ▶ ≈0:29
2. 2
   Cut the florets away from the main stem, separating each piece at the stem without cutting through the buds. Slice any oversized florets further along the stem. Peel and slice the stems thinly for serving.
   ▶ ≈2:00
3. 3
   Smash and peel 4 cloves of garlic, remove the hard end, pound into a paste, then mince finely. Cut 2 slices of ginger (about 0.5 oz), smash, and mince.
   ▶ ≈4:13
4. 4
   In a small bowl, combine 0.5 tsp salt, 1 tsp sugar, 1 tbsp cooking wine, 1 tsp chicken bouillon powder, 2 tsp cornstarch, 2 tbsp water, and 1 tsp oyster sauce. Stir until well mixed.
   ▶ ≈5:13
5. 5
   Set up a bowl of ice water (with ice if possible) nearby. In a wok or pot, bring water to a vigorous boil, then add 1 tbsp salt and 1 tsp oil to help the broccoli stay green and crisp.
   ▶ ≈5:34
6. 6
   Add the stems first (they're firmer), then the florets, ensuring everything is submerged. Cover to bring the water back to a vigorous boil (about 3 minutes). Once boiling, immediately remove the broccoli with a spider strainer and transfer to the ice bath.
   ▶ ≈6:40
7. 7
   Transfer the ice-bathed broccoli to a colander or steamer basket to drain completely. The broccoli is now cooked and can be tasted to confirm it's crispy.
   ▶ ≈7:36
8. 8
   Heat the wok on high, then lower to medium heat. Add 1 tbsp oil, then add the minced garlic and stir to bloom it. After 20–30 seconds, add the minced ginger.
   ▶ ≈7:56
9. 9
   Turn the heat to high and add the drained broccoli. Stir-fry continuously. Pour in 1 tsp of cooking wine along the edge of the wok to get a sizzle and release the wine's aroma.
   ▶ ≈8:22
10. 10
    Add the prepared sauce in portions while continuously stirring, adjusting the amount based on the liquid in the wok to avoid the broccoli becoming soggy. After 1–2 minutes of stir-frying, add 1 tbsp of oil for a glossy finish.
    ▶ ≈8:43
11. 11
    Turn off the heat. Arrange the stems on the plate bottom and broccoli florets on top for presentation. Pour all the sauce from the wok onto the broccoli and serve.
    ▶ ≈9:24