Dad's Broccoli Stir Fry: A Chinese Chef's Secrets

Instructions

1. Add 1 teaspoon salt to a large bowl of cold water. Place the broccoli in the bowl with the florets facing down. Move the head up and down several times, then soak the head for 3 to 5 minutes to loosen and dislodge any dirt.
2. Using a small knife, cut off the broccoli florets starting with the outermost pieces. Next, cut off the thick stem. Snap the remaining florets apart by hand. Cut off any thick skin and uneven stem pieces, then slice the florets into smaller pieces. Slice the florets from the stem side up without going through the buds. Repeat with any remaining heads of broccoli. Slice the outer peel off the stems and thinly slice.
3. Smash and peel the garlic. Slice off the hard ends, then smash again. Chop finely to mince. Cut the ginger off in two slices. Smash both pieces using the flat side of your knife, then mince.
4. In a small bowl, combine 0.5 teaspoon salt, 1 teaspoon sugar, 1 tablespoon cooking wine, 1 teaspoon chicken bouillon powder, 2 teaspoons cornstarch, 2 tablespoons water, and 1 teaspoon oyster sauce. Set aside.
5. Prepare a large bowl of ice water. Bring a large amount of water to a boil in a wok or pot, making sure there's enough to cover the broccoli. Add 1 teaspoon salt and 1 teaspoon oil to water. Once the water comes to a vigorous boil, add in stalk pieces, followed by the rest of the broccoli. Make sure they're fully submerged. Cover with a lid and let the water come back to a boil, about 3 minutes.
6. Take the broccoli out of the water using a spider strainer and drop them into the ice bath. Pour out blanching water and dry the wok. After about 1 minute in the ice bath, remove the broccoli and place in colander to let the water drain off.
7. Heat wok on high, making sure that the wok is dry, then lower heat. Add half of the oil (1 tablespoon). Turning the heat to medium, add minced garlic and stir fry for 15 to 20 seconds until fragrant. Add minced ginger and stir fry for 20 to 30 seconds.
8. With the heat back on high, add the blanched broccoli and stir fry for 40 to 50 seconds. Pour a splash of 1 teaspoon cooking wine around the edges of the wok.
9. Add sauce a little bit at a time while stir frying and stir fry for about 1.5 minutes. Add the remaining half of the oil (1 tablespoon) and give it a final stir fry for about 15 to 20 seconds, then turn the heat off.
10. Plate the broccoli, placing the stalks at the bottom and making sure to scoop out all of the sauce.