Start by bringing a large pot of water to a rolling boil over high heat. Add a pinch of salt and a splash of olive oil to the water. Carefully toss in the broccoli florets and cook for about 3-5 minutes, or until they turn bright green and are tender but still crisp. When done, drain the broccoli thoroughly.

In a large skillet, heat a drizzle of oil over medium-high heat. Add the bacon pieces and cook while stirring occasionally for about 5-7 minutes, until they are crispy and golden brown. Remove the bacon from the skillet and place it on a paper towel-lined plate.

Using the same skillet with the bacon drippings, add the finely chopped garlic to the pan over medium heat. Sauté for approximately 1-2 minutes until fragrant. In a separate bowl, mix together soy sauce, oyster sauce, cornstarch, and water until smooth. Pour this mixture into the skillet.

Once the garlic sauce is bubbling gently, stir for about 10 seconds to combine and thicken slightly. Gently fold in the drained broccoli and crispy bacon. Cook for an additional 2-3 minutes.

Transfer the loaded broccoli with garlic sauce and bacon to a serving dish. Drizzle any remaining sauce from the skillet over the top.