Chinese Broccoli in Ginger Sauce

There was a lot about our Seder this year that was different. It was sad to not be celebrating with the people that we usually do.  We were so lucky to have homemade gefilte fish, chopped liver, and meringues by the people who usually make them in other years, and my spouse took on the task of replicating a Sephardic haroset so as to replicate a lot of what we usually eat.
On the upside, we did a Zoom Seder with our extended family and if was chaotic as all get out, but really great to see everyone's faces.
Here is the nontraditional side dish, which we made because we had it on hand.

3/4 lb. Chinese broccoli
Salt
4 tbsp cooking oil
2 tbsp finely chopped ginger
1 tbsp Shaoxing wine
1/2 tsp sugar
1 tsp potato flour mixed with 1 tbsp cold water (optional)*

Directions

Step 1: Bring a large pot of water to a boil.
Step 2: Wash and trim the Chinese broccoli. If the lower parts of the stems are thick and fibrous, peel away their outer skin with a potato peeler.
Step 3: When the water is boiling, add 1 tbsp salt and 1 tbsp oil, then the Chinese broccoli. Blanch it for a minute or two to "break its rawness." The stems should be just tender, but still crisp. If you are stir-frying them immediately, simply drain the broccoli stems and shake dry in a colander; if you want to serve them later, refresh the stems under a cold tap to arrest cooking before draining well.
Step 4: When you wish to serve the broccoli, add the remaining oil to a seasoned wok over a high flame, swirl it around, then add the ginger and sizzle briefly until you can smell its fragrance. Splash in the Shaoxing wine and add the sugar. Add the broccoli and stir-fry, adding salt to taste, until it is piping hot. (If you are using broccoli blanched earlier, then cooled, you will need to pour 2-3 tbsp water or stock into the wok and cover it, so the stems reheat thoroughly.)
Step 5: Remove the stems from the wok and lay them neatly on a serving dish. If you wish to thicken the juices, give the potato flour mixture a stir and add just enough, in stages, to thicken the sauce to a clingy consistency; then pour the sauce over the broccoli and serve. If you do not wish to thicken the juices, simply pour them and the ginger over the broccoli.