Blanch the broccoli for 1 minute, drain and rinse in cold water. Dry on a tea towel.
Mix the oyster sauce, rice wine and soy together in a small bowl and set aside.
When you are close to serving, heat the sesame oil in a large wok. Over medium heat, stir-fry the garlic and chilli for 1 minute or until golden.
Turn up the heat and throw in the sugar snaps and the broccoli and stir-fry for 1 minute to heat through. Pour the sauce over and stir-fry for 1 more minute until everything is hot and sticky.