Wash 2 cups of fresh broccoli florets thoroughly under running water to remove any dirt. Drain in a colander.

In a medium mixing bowl, combine 6 minced garlic cloves, 1 tablespoon of oyster sauce, 1 tablespoon of soy sauce, 1.5 tablespoons of Shaoxing wine, and 1.5 tablespoons of sesame oil. Whisk in 1.5 teaspoons of cornstarch, 3/4 teaspoon of granulated sugar, and 3/4 cup of cold water until smooth.

Bring a large pot of water to a rolling boil, add a pinch of salt, then place the broccoli florets into the boiling water and blanch for 2-3 minutes until bright green. Strain using a colander.

Return the wok to medium heat, pour in the prepared sauce mixture, and simmer for 1-2 minutes until the sauce thickens and becomes glossy.

Add the blanched broccoli back to the wok, tossing it with the sauce to coat evenly. Cook for an additional minute to heat through and serve immediately.