3 tablespoons very thin matchsticks of peeled fresh gingerroot
1 garlic clove, sliced thin
2 tablespoons water
1 1/2 tablespoons soy sauce
seasoned rice vinegar
Directions
Cut broccoli into 1-inch flowerets. Trim and peel stems and cut into 1/4-inch slices.
In a 10-inch heavy skillet heat oil over moderately high heat until hot but not smoking and cook gingerroot and garlic, swirling skillet occasionally, until just golden. With a slotted spoon transfer gingerroot and garlic to paper towels to drain.
Add broccoli to skillet and cook, stirring frequently, until browned well, about 5 minutes. In a small bowl stir together water, soy sauce, and vinegar. Add mixture to skillet and cook until most liquid is evaporated, about 1 minute. Serve broccoli sprinkled with gingerroot and garlic.
