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Boil 2 quarts/liters of water in your wok or a large pot, and add the salt and oil directly to the water.
When the water reaches a good raging boil, carefully add the whole stalks of Chinese broccoli. (Depending on how much you have, you may want to work in two batches.)
Use tongs or a pair of chopsticks to submerge the veggies completely and cook for 1-2 minutes, until tender but still a bit crunchy. (If you like the veggies soft, leave them in a bit longer.)
Use a pair of tongs or chopsticks to take the Chinese broccoli out of the water.
Carefully shake off excess liquid and arrange on a plate. Once they are all plated, you can drain any excess water that may have pooled on the plate.
Drizzle a couple tablespoons oyster sauce evenly over the veggies and serve!