Separate the tips and the stems of the broccoli, cutting each floret into two and slicing each stem into two diagonal pieces. Bring a small pot of water to the boil and blanch briefly for 1 minute. Rinse under a cold tap to retain its green colour. Heat oil and fry garlic and ginger until golden brown. Add stalks first and stir-fry for 1 minute. Add tips, soy sauce, oyster sauce and wine. Stir rapidly for 2 minutes and serve.

This vegetable is similar to Chinese broccoli or Kai Lan in Cantonese and is a cross between broccoli and Chinese kale. It has a mild, distinctive flavour and a texture more akin to asparagus than traditional broccoli, It is deliciously succulent.

Preparation time: 15 mins
Per portion: 402 kJ / 96 kcal