Cut and trim the Chinese broccoli, especially the stem part.

Boil the Chinese broccoli for 1-2 minutes. (no longer than 2 minutes) Add in the oil and the salt to preserve the vibrance color. The stems will take longer than the leaves to cook through. When done, drain them both well in a colander then run them under cold water until they cool down enough to handle comfortably with your hands.

Place the Chinese broccoli on a plate and arrange for them to go in the same direction. Pat them dry with a paper towel. (optional)

Add remaining cooking oil to the wok (or nonstick pan) on medium-high heat. Add the minced garlic once the wok is hot.

Pour in the oyster sauce, dark brown sugar, and vegetable broth once the garlic starts to turn brown. Stir often for about 30 seconds and turn off the heat.

Slowly pour the sauce mixture over the Chinese broccoli.

Sprinkle the fried red onion for garnish.

Serve and enjoy!