Peel off tough outer skin of broccoli stem, then halve broccoli crosswise (top half with florets should equal length of bottom half). Cut bottom half (stem) lengthwise into 1/2-inch-wide wedges, then cut top half (stem with florets) into long spears with 1/2-inch-wide wedges.
Heat a wok over high heat until beginning to smoke, then add canola oil and swirl to coat sides. Stir-fry garlic until golden, about 30 seconds, then add broccoli and stir-fry 5 minutes. Stir in oyster sauce and stock and cook, covered, until broccoli is crisp-tender, about 3 minutes. Remove from heat and toss with sesame oil.
Broccoli can be stir-fried in a large heavy skillet over moderately high heat.
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|Serving Size: 1 Serving (145g)|
|Recipe Makes: 6|
|Calories from Fat: 32 (43%)|
|Amt Per Serving||% DV|
|Total Fat 3.5g||5 %|
|Saturated Fat 0.3g||2 %|
|Monounsaturated Fat 1.7g|
|Polyunsanturated Fat 1g|
|Cholesterol 0mg||0 %|
|Sodium 312.8mg||11 %|
|Potassium 381.7mg||10 %|
|Total Carbohydrate 9.2g||3 %|
|Dietary Fiber 3.1g||12 %|
|Sugars, other 6.1g|
|Protein 3.6g||5 %|
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Calories per serving: 74
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