2 bunch broccoli
1 tbsp. fermented black beans
1-2 lg. cloves garlic, chopped
2 quarter-sized slices peeled ginger, chopped
3 tbsp. oil
1 tsp. salt
1 tsp. sugar
1/2 c. chicken stock or water
1 tsp. cornstarch dissolved in 3 tbsp. water and 1 tsp. sesame oil

Cut broccoli into flowerettes.

Rinse black beans briefly in water, shake dry, chop coarsely.

Heat skillet over high heat until hot. Add oil, heat for 30 seconds. Add black beans, garlic and ginger and stir briskly for 15 seconds. Add flowerettes and stir.

Lower heat to medium and continue to stir as color deepens. Add salt, sugar, then stock or water. Cover and steam. Cook for 2 1/2 minutes. Uncover, stir a few minutes. Pour cornstarch over broccoli and toss until sauce thickens.