|10 ounces broccoli||2 tablespoons soy sauce|
|2 tablespoons chopped ginger||1 tablespoon oyster sauce|
|2 tablespoons chopped garlic||1/2 teaspoon salt|
|3 ounces vegetable oil||1/2 teaspoon sambal|
|1 teaspoon sesame oil, divided|
With a grater, shave broccoli florets to resemble couscous; reserve stem and dice small. Fry ginger and garlic in oil until golden brown; strain and dry. In a wok, add 1/2 teaspoon sesame oil, broccoli stems and season with soy sauce and oyster sauce; wok-fry. Add broccoli couscous and toss. Add crispy ginger and garlic. Lightly drizzle with 1/2 teaspoon sesame oil and sambal; serve.
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