2 lbs. fresh broccoli
2 tbsp. vegetable oil
1 clove garlic, minced
1 tsp. sugar
1/4 tsp. monosodium glutamate
1/2 tsp. cornstarch
1 tbsp. dry sherry
1/4 c. chicken stock

Wash and trim broccoli. Remove florets at stems lengthwise into 1/8" wide sticks. Cook stem pieces in small amount of boiling water for 1 minute. Drain, then cool under running water. Drain well. In a wok or a frying pan, heat oil until hot. Stir-fry garlic and drained stems for 1 minute. Add florets and cook 1 minute. Combine the rest of the ingredients. Add to wok and cook until bubbly and broccoli is tender crisp. Makes about 6 servings.