In a large pot, bring salted water to a rolling boil. Add the broccoli and blanch for 3-5 minutes until tender-crisp and bright green. Drain and set aside.

In a large skillet, heat vegetable or olive oil over medium heat. Add diced bacon and cook for 5-7 minutes until golden brown and crispy. Remove with a slotted spoon and drain on paper towels, keeping the drippings.

In the same skillet, add garlic to the bacon drippings over medium-low heat. Stir continuously for 1-2 minutes until fragrant and golden.

In a bowl, whisk together soy sauce, oyster sauce, cornstarch, and water. Pour this mixture into the skillet with garlic, stirring for about 10 seconds until it thickens slightly.

Add the blanched broccoli and crispy bacon back into the skillet, tossing to coat evenly. Heat through for 1-2 minutes before serving.