I serve this with rice or noodles and double the sauce so it is almost ‘soupy’. I like a lot of sauce.
As written it is a light amount of sauce like a normal stir-fry. You can add other vegetables like onions or carrots. This is just a basic recipe to start with.
1 pound of broccoli
1/4 cup of broth
1 1/2 teaspoons dry sherry or rice wine
1 teaspoon grated ginger
1/2 teaspoon cornstarch
1/4 teaspoon salt
1/8 teaspoon sugar
1 tablespoon vegetable oil
Cut the (beautiful) broccoli into bite size pieces.
Cut the tender stalks into small pieces, keep the stalk separate from the flower. The stalks need to cook a little longer than the flower, that’s why you keep them separate.
See where the stalks are thicker and tougher? You can see the fibers. Those fibers are tough.
You don’t want to eat the thick tough stalk, but the smaller tender stalks are great.
In a small bowl combine the broth, rice wine, ginger , cornstarch, salt, and sugar.
Heat a pan and film it with oil, add the small broccoli stalks and onions or carrots if you are using them, and cook for a couple minutes, add the flowers to the pan, and cook until they are bright green.
Stir the broth mixture so the cornstarch isn’t settled on the bottom, and swirl it into the wok. Stir-fry 1 minute or until the sauce has thickened slightly and lightly coats the vegetables.