Wash the Chinese broccoli. Cut off the ends if not already
trimmed and cut into bite size pieces (about 2 inches long). In
a large saucepan, add enough water to cover the broccoli.
Add the salt, baking soda and ginger. Bring to a boil. While
waiting for the water to boil, prepare the sauce. Combine the
chicken broth or water, oyster sauce, rice wine or dry sherry
and sugar. Bring to a boil in a small saucepan. Turn the heat
down and keep warm while blanching the broccoli. Add the
Chinese broccoli to the boiling water. Cook until the stalks are
tender but crisp (3-4 minutes). Rinse in cold running water.
Drain. Pour the sauce over the broccoli. Serve immediately.