Based on this Bon Appetit recipe and a modified recipe we had at the 2014 Literary Feast.

4 cups broccoli florets
Kosher salt
1/4 cup vegetable oil
2 tablespoons thinly sliced garlic
1/4 cup oyster sauce (substitute soy sauce with a dash of Worcestershire)
4 teaspoons Thai fish sauce (nam pla)
2 teaspoons soy sauce
2 teaspoons sugar
1/2 teaspoon (or more) 1/8'-thick slices of red Thai chiles
Pinch of ground white pepper
1/2 sake

Heat oil in a wok or large skillet over medium heat.
Add garlic and stir until light golden brown, about 30 seconds.
Using a slotted spoon, transfer to a small bowl.

Increase heat to high; add broccoli.
Stir-fry until they begin to soften, 2–3 minutes.
Add oyster sauce and next 5 ingredients.
Stir-fry for 30 seconds; add sake.
Bring to a boil; cook until liquid is reduced slightly, about 2 minutes; add more chiles, if desired.
Stir in garlic and serve.