Heat the oils in a wok and stir fry the broccoli florets, bean sprouts, garlic, and ginger in a non-stick frying pan for 3 minutes with 3 tablespoons of stock. Add broccoli stalks, water chestnuts and bamboo shoots and toss for further minute.
Mix the kudzu with enough cold vegetable stock to make a smooth paste then continue to add the stock until it's combined. Stir the stock with the soy sauce into the vegetables. Simmer for 1 minute and serve.
Note: Camellia tea oil is available from the health section of most supermarkets. Like olive oil it has a high percentage of monounsaturated fat with the added benefit of a high smoke point.