Chinese sausage and broccoli with oyster sauce
8 oz. Chinese sausages (lap cheong; 5 or 6 medium), rinsed and patted dry 1 2-inch piece fresh ginger, peeled, halved, and smashed 1-½ Tbs. granulated sugar 1 tsp. baking soda 2-½ lb. Chinese broccoli (kai lan), outer leaves and tough stems removed 4 cups Chinese Chicken Broth or lower-salt chicken broth 1-½ Tbs. oyster sauce 1 Tbs. soy sauce
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