Bring a large pot of salted water to a rolling boil over high heat. Add the broccoli florets and cook for 3-5 minutes until bright green and tender but still crisp. Drain well.

In a large skillet, heat a tablespoon of olive oil over medium heat. Add the bacon pieces and fry until crispy and golden brown, about 5-7 minutes. Remove and drain on paper towels.

In the same skillet, add minced garlic and sauté over medium heat for about 30 seconds until fragrant and lightly golden.

In a small bowl, combine soy sauce, oyster sauce, cornstarch, and water. Pour this mixture into the skillet with sautéed garlic and stir quickly for about 10 seconds until the sauce thickens.

Add the boiled broccoli back to the skillet, tossing gently to coat each floret in the garlic sauce. Let it sizzle for an additional minute on low heat.

Finally, add the crispy bacon back into the skillet, mixing well with the sauced broccoli. Cook for another minute until heated through.