Separate the leaves and stems of the Chinese broccoli. Slice the stems into thin pieces using the roll-cutting technique, and chop the leaves into smaller pieces. Set aside.
2
Grate 1 inch of ginger using a ceramic grater, add 1.5 tsp of water, squeeze the ginger paste to release the juice into a small bowl, and discard the solid residue.
3
Add 1 tbsp of fish sauce, 1/2 tbsp of soy sauce, and 1/2 tsp of sugar to the ginger juice and mix well.
4
Preheat a wok over medium heat for 40 seconds, add oil and the broccoli stems, and stir-fry for 2 minutes.
5
Add the leafy parts and stir until they wilt, then add the diced garlic and stir until fragrant.
6
Pour in the seasoning mixture and continue stirring until well combined.
7
Quickly combine 1 tsp of cornstarch with 1 tbsp of water until smooth, pour into the wok, and toss well. The cornstarch thickens the sauce and helps it coat the vegetables evenly.
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