Broccoli with Oyster Sauce

• 1 large bunch broccoli
• 1/2 cup canola or other vegetable oil
• 6 cloves garlic, minced
• 1 cup oyster sauce (see Notes)
• 2 tablespoons Thai fish sauce (nam pla)
• 1 tablespoon Chinese black vinegar or balsamic vinegar

1. Trim and discard the thick stems from the broccoli.
2. Cut the florets from the remaining stems, then peel the stems and cut into thin slices.
3. Bring a large saucepan of salted water to a boil over high heat.
4. Add the broccoli and blanch for 1 minute, then rinse under cold running water to stop the cooking and drain thoroughly.
5. Heat the oil in a wok or large skillet over high heat.
6. Add the garlic and stirfry quickly until fragrant and very lightly browned, about 15 seconds.
7. Add the broccoli, oyster sauce, fish sauce, and vinegar and stir-fry until heated through and a light sauce has formed, about 45 seconds.
8. Serve immediately.

broccoli, vegetable oil, garlic, oyster sauce, fish sauce, chinese black vinegar

Taken from www.cookstr.com/recipes/broccoli-with-oyster-sauce (may not work)