500 g Chinese broccoli
1/2 Carrot, thinly sliced and shredded
1/2 Ginger, thinly sliced and shredded
1 teaspoon Salt
1/2 teaspoon Cornstarch, mixed with 2 tablespoons water
1 clove Garlic, chopped
2 tablespoons Oil, for cooking

Seasonings :-
1 tablespoon Oyster sauce
120 ml Stock
1 tablespoon Cooking wine
1/4 teaspoon Sugar
1/4 teaspoon MSG (optional)

Parboil broccoli in boiling water with salt and 1 tablespoon oil for about 30 seconds. Remove broccoli and plunge in cold water, Drain and leave aside. Heat oil in frying pan and sauté garlic till fragrant. Add oyster sauce, carrots and ginger. Cook for a while. Pour in stock and bring to boil. Return broccoli and stir in the remaining seasoning ingredients except the cooking wine. Thicken gravy with cornstarch mixture and add the cooking wine. Dish up and serve hot.