Cut broccoli into 2 x 1/2 inch pieces. In 5-quart Dutch oven or 12-inch skillet over high heat, in very hot salad oil, cook broccoli stirring quickly and constantly until coated with oil. Add salt, sugar, and 1/4 cup water. Reduce heat to medium-high; cover, cook 2 minutes; uncover; stir-fry 5-6 minutes until tender-crisp. Makes 6 servings.