1 med. bunch broccoli
1 tbsp. cornstarch
1/2 c. chicken broth (refrigerate broth and skim fat off top before using)
1 tbsp. lite soy sauce
2 tbsp. vegetable oil
1 slice ginger
2 cloves garlic
1/2 tsp. salt

Wash broccoli and cut into bite size flowerets. Discard stems. Mix cornstarch, chicken broth and soy sauce in small bowl and set aside.

Heat seasoned skillet or wok over high heat. Add oil and salt. Lower heat to medium and add garlic and ginger. Stir fry quickly for about 2 to 3 minutes. Lower heat and cook, covered, for 5 to 6 minutes more, or until broccoli is a crunchy-tender.

Uncover and add cornstarch mixture. Stir to combine ingredients. When gravy thickens, turn off heat and remove broccoli to serve.

This recipe can be used as a base for other stir fried favorites by adding other vegetables, pork, chicken, etc.