Chinese broccoli is indescribably delicious. Take a head of broccoli or cauliflower, tons of garlic, oil.
Cut the veg into bite sized florets. You don’t need to throw the stalk away, but if it’s just stalk without the flowery bits, cut it a bit more more finely, like matchsticks.
Peel and chop the garlic.
Bring a wok of water to the boil; include a good splash of oil. When the water & oil is roiling, dunk the veg in it for less then 2mins (I count up to 100), then fish the bits out with a slotted spoon, into the serving bowl. Pour the water away (or keep it for stock). Put a good glug of oil in the wok; when hot add the garlic. When the garlic becomes aromatic return the veg to the pan and stir around until coated w oil & garlic. Return the veg to the serving bowl. It’s now ready to eat: al dente and delicious.