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Bring a large pot of lightly salted water to a boil. Cook Chinese broccoli in boiling water, uncovered, until just tender, about 4 minutes. Drain and place in a shallow bowl.
Whisk together hoisin sauce, sugar, soy sauce, cornstarch, rice vinegar, sesame oil, garlic, and ginger in a small saucepan over medium heat until sauce is thickened and no longer cloudy, 5 to 7 minutes. Pour sauce over broccoli; toss to coat and serve.