This is a classic and works well as a side dish for any shared table. It’s extremely versatile — use any vegetable or combination of vegetables you like — you may need to adjust their cooking times accordingly.
Rinse and drain the Chinese broccoli. Bring 1.25litres (44fl oz/5cups) water to the boil with 1tablespoon of the oil and blanch the broccoli for 2 minutes, then remove and drain and arrange in a shallow bowl.
Heat a wok with the remaining oil, stir-fry the oyster sauce briefly, then add the stock, soy sauce, sugar and salt. Bring to the boil and pour over the broccoli to serve.