Mince the garlic (*see note). Combine all of the sauce ingredients in a small bowl and set aside.
Firstly prepare the vegetables. Separate the boc choy leaves, wash well and set aside. Remove the leaves from the stalk of the broccoli (slice any large leaves in half) and set aside, Cut the broccoli stalks into neat lengths approximately 10cm long and set aside.
In your smallest pot place the canola or vegetable oil and sesame oil and have on hand.
Bring a medium size pot of water to a rapid boil.
Fill a medium sized bowl with iced water and place handy to the stove top.
Add the broccoli stalks to the boiling water and boil for one minute then add the broccoli leaves. Cook for another minute then add the boc choy.
Depending on the thickness of the broccoli stalks, it may be time to remove them (cooking time varies, but it is usually around two minutes) With a sharp knife ,test if they are cooked through but still slightly crunchy.
Pull out all of the broccoli stalks with a pair of tongs and submerge them into the iced water but don't let them go. Virtually dip them into the water then lift them straight out, shake dry and arrange on a plate. This process will halt cooking immediately and help to retain the vibrant green colour.
Remove the leaves and boc choy from the boiling water as quickly as possible and repeat the iced water plunge. Arrange onto the plate with the broccoli stalks.
Dont worry that the vegetables will now be cold. If you work quickly, the vegetables will retain a little heat and you are about to drizzle with a little hot oil.
Heat the sesame and canola oil for a minute until hot. Pour the oils over the plate of vegetables (you will hear it crackle)
With a small spoon, spread the oyster sauce mixture over the vegetables Sprinkle with the sesame seeds and serve.
To mince a garlic clove, peel and roughly chop then sprinkle with salt. Rake the garlic with a fork until you have a paste.