1 lg. head broccoli
1 tbsp. cornstarch
1 c. beef broth
1 tbsp. dry sherry
1 tbsp. soy sauce
2 tsp. rice wine vinegar
1 tsp. vegetable oil
1 clove garlic
1 tsp. sesame oil
3 green onions
1 tbsp. finely chopped, pared ginger

Cook broccoli in large pot with lightly salted water until tender, about 3 minutes. Drain and cover to keep hot. Combine cornstarch, stock, sherry, soy sauce, vinegar, and sugar in small bowl. Combine oil, ginger, and garlic in small pan. Sizzle over moderate heat 1 minute. Stir cornstarch mixture; add to saucepan. Cook over moderate heat, stirring until thickened and boiling. Stir in oil and green onion. Pour gravy in heated platter. Arrange broccoli flowerettes in gravy so stems stand up. Serve hot.