2 lb. broccoli
2 tbsp. peanut or corn oil
1 tsp. salt
1 tsp. sugar
2 tbsp. water
1 tsp. cornstarch, combined with 2 tbsp. cold water (optional)

Separate broccoli florets with small stems from large florets and stalks. Cut the large part into thin pieces about 1 1/2-inches long to make 6 cups in all. Rinse in cold water and drain. Heat a wok until hot; add peanut oil and stir-fry the broccoli for about 2 minutes. Add salt and sugar. Mix well. Add water and cover wok. Cook over high heat for 2 minutes, stirring once. Serve hot.

If you are using the cornstarch-and-water mixture as a glaze, add it to the pan for the last minute of cooking.