1 lg. bunch broccoli
1/2 inch piece fresh ginger
1/4 c. water
1 tsp. salt
3 dried red peppers
1 tbsp. cornstarch
1/4 c. peanut oil
2/3 c. water

Peel the broccoli with a vegetable scraper. Cut the flowerets from the stems, and cut the stems in half and then into 2 inch long pieces.

Cut each pepper into 4 pieces or leave whole for a milder dish. Peel the ginger and cut it into shreds about 1/8 inch wise. Combine the cornstarch with the water and set aside.

Heat a wok for 15 seconds and add the peanut oil. When the oil is hot, add the ginger and red peppers. Stir fry for 5 seconds. Add the broccoli and stir fry for 90 seconds. Add the salt and stir fry another minute. Pour in the water, bring it to a boil, and simmer covered for 8 minutes.

Mix the cornstarch and water, and add them to the pan. Stir fry over a high flame until the sauce thickens and clears. Serve immediately.

Note: Cauliflower can also be used. Garlic (whole or chopped) can be added with the ginger. Serves 4.