Soak broccoli in cold water with a pinch of salt and baking soda for 5 minutes, then rinse well.

Cut florets off from the outermost bud, cutting down along the stem. Separate by hand, then peel and slice the thick stem.

Boil water with salt and oil. Blanch broccoli ~3 minutes, then shock in ice water for 1 minute and drain.

Combine vegan oyster sauce, salt, sugar, nutritional yeast, potato starch, cooking wine, and water.

Heat oil over medium heat, sauté garlic and ginger 15-20 seconds. Turn to high, add broccoli and carrot, stir-fry 40-50 seconds.

Add the sauce in batches, stir-fry ~1½ minutes until glossy. Drizzle with sesame oil and serve.