SAUCE:

1 tbsp. soy sauce
1/2 tsp. salt
1/2 tsp. sugar
1 tbsp. pale dry sherry
1/4 c. chicken stock

BROCCOLI:

1 tsp. cornstarch
1 tbsp. cold water
1 lb. broccoli
3 tbsp. peanut oil
2 quarter size ginger root slices

Trim broccoli and cook in boiling water 1 1/2 minutes. Drain and rinse under cold water (broccoli could be blanched in advance and refrigerated for 24 hours).

In wok, heat oil until very hot. Fry ginger root until brown and discard. Stir fry broccoli for 2 minutes. Add sauce and stir. Reduce heat and cover for 1 minute.

Remove cover and stir in reserved cornstarch and water to thicken. Serve immediately.