1 head fresh broccoli, divided into florets
1 tbsp. peanut oil
2 tbsp. soy sauce
2 tbsp. dry sherry
1/2 c. chicken broth
1 tsp. cornstarch
Sesame seeds

Heat wok until hot and add peanut oil. Quickly add broccoli florets and stir fry until they change color. Mix soy sauce, sherry and chicken broth with cornstarch until starch is dissolved.

Pour over broccoli and cook, stirring, until liquid has thickened and is clear. Transfer broccoli to serving dish and sprinkle lightly with sesame seeds. Broccoli should be quite crisp when done, but you may cook them longer if you prefer.