In Asia, this is the most common way to prepare Chinese broccoli. Regular broccoli - cut lengthwise - can also be used. Even cutting is important since the pieces all need to be the same size.
Wash broccoli and remove rough, dry ends at the bottom.
Fill a wok halfway with water. Add salt and bring to a boil. Cook broccoli in water for 2-3 minutes (the time it takes to bring the water back to a boil).
Transfer broccoli into a colander and let drain for 1 minute.
Wipe the wok. Place on medium heat. Add duck fat and garlic. Cook for 30 seconds (the time it takes for the garlic to start sizzling). Add the well-drained broccoli and remaining ingredients.
Stir well and cook for 30 seconds more.