Trim 1 bunch of Chinese broccoli. Split thick stems lengthwise so they cook evenly. Steam for about 4 minutes, until the stems are just tender.
Mix 1 teaspoon of cornstarch with 6 tablespoons of water in a small saucepan.
Add 1 tablespoon of oyster sauce, ½ teaspoon of dark soy sauce, 1 tablespoon of Shaoxing wine, ½ teaspoon of toasted sesame oil, ½ tablespoon of vegetable oil, ½ teaspoon of sugar, 1 finely grated garlic clove, and 1 teaspoon of finely grated ginger.
Bring to a boil over medium heat and cook for 30 seconds, stirring, until slightly thickened. Cut the broccoli into 4in / 10cm lengths and spoon over the sauce.
