3 lbs. broccoli
1 clove garlic, minced
1/3 c. chopped pecans
3 tbsp. olive oil
Salt and pepper

Trim broccoli into 1/2 inch flowerets. Peel stalk, shred, heat oil in wok. Add garlic and pecans. Saute until pecans are lightly brown, 3 minutes. Lift nuts from pan. Cook broccoli in hot oil until coated with oil. Cover. Steam until tender/crisp. Toss with pecans. Serves 4.