Ingredients

• 6 medium stalks Chinese broccoli (about 12 ounces)
• 1/4 cup chicken broth
• 1 1/2 teaspoons Shao Hsing rice wine or dry sherry
• 1 teaspoon ginger juice
• 1/2 teaspoon cornstarch
• 1/4 teaspoon salt
• 1/8 teaspoon sugar
• 1 tablespoon vegetable oil
• 3 slices ginger

Instructions

1. Cut the broccoli stalks in half lengthwise if more than 1/2 inch in diameter. Cut the stalks and leaves into 2-inch-long pieces, keeping the stalk ends separate from the leaves. In a small bowl combine the broth, rice wine, ginger juice, cornstarch, salt, and sugar.
2. Heat a 14-inch flat-bottomed wok over high heat until a bead of water vaporizes within 1 to 2 seconds of contact. Swirl in the oil, add the ginger, and stir-fry 10 seconds or until the ginger is fragrant. Add only the broccoli stalks and stir-fry 1 to 1 1/2 minutes until the stalks are bright green. Add the leaves and stir-fry 1 minute until the leaves are just limp. Stir the broth mixture and swirl it into the wok. Stir-fry 1 minute or until the sauce has thickened slightly and lightly coats the vegetables.