Chinese Broccoli with Garlic Sauce

Cut off the bottom of Chinese broccoli bottom stems and discard. Make another cut to separate stems from leafy parts. Slice the stems on diagonal to roughly 2 to 2-½ inch length. Cut the leafy parts in half. Wash and rinse the stems and leafy parts separately. Set them aside to drain in separate bowls.

In a well heated large skillet (or wok), add 2 tbsp cooking oil. Statue the stems over medium-high heat until they turn bright green color (about 2 minutes). Season with ¼ tsp coarse salt. Add grated garlic and use a wooden spoon to break and coat the garlic over the vegetables.

Add leafy parts. Quickly toss and scoop the stems and garlic over the leaves. Cover with a lid. Lower the heat to medium. Cook for about 3 minutes until the leaves turn dark green color. Season with ¼ tsp coarse salt. Give a quick toss. Off heat, transfer to a large plate.

Season with toasted sesame oil and coconut aminos. Serve hot or cold.