Fill a large pot with water and bring it to a rolling boil. Add a pinch of salt and a splash of oil, then carefully toss in the fresh broccoli florets. Cook for 3–5 minutes until the broccoli turns bright green and is tender but still crisp. Drain the broccoli in a colander and set it aside to let any excess water evaporate.

In a skillet, heat a tablespoon of olive oil over medium heat. Once the oil shimmers, add the bacon strips and fry them until they are golden brown and crisp, about 5–7 minutes. Use tongs to flip the bacon halfway through for even cooking. Once done, remove the bacon from the skillet, and let it rest on paper towels to absorb the excess grease.

With the skillet still over medium heat, add the finely chopped garlic to the leftover bacon drippings. Sauté for 1–2 minutes until the garlic turns golden and becomes fragrant, taking care not to burn it. Next, stir in soy sauce, oyster sauce, cornstarch mixed with a little water, and an additional splash of water to create a smooth sauce. Cook for about 10 seconds until the sauce thickens and becomes glossy.

Add the drained broccoli to the thick garlic sauce in the skillet. Using tongs or a spatula, toss the broccoli gently but thoroughly until each floret is coated in that savory sauce. Finally, crumble the crispy bacon over the top and give it one last gentle toss before serving hot.