Why does broccoli always taste better in restaurants?

I absolutely LOVE broccoli when it's cooked in some sort of Chinese food (i.e. Kung Pao chicken, pretty much anything you can get at a Chinese food restaurant). The actual "broccoli taste" is always very mild and always is overpowered by the taste of whatever sauce it is in. However, whenever I try to make faux Chinese food at my house (usually some sort of stir fry or something), I can never get the broccoli right. The taste is always too broccoli-ish, for lack of a better word, no matter how much yummy sauce it's in. What am I doing wrong? Do they use some other kind of broccoli (no, I'm not referring to the leafy Chinese broccoli that you find in Thai dishes)? Do they marinate the broccoli before they cook it? Does anybody know what I'm talking about?