2 1/2 c. broccoli, roughly chopped
3 tbsp. bean sprouts
2 cloves garlic, finely chopped
2 tsp. finely chopped fresh ginger
1/2 c. water chestnuts, thinly sliced
8 tbsp. basic Chinese vegetable stock
2 tbsp. bamboo shoots, thinly sliced
1 tbsp. low-salt soy sauce
1 tsp. corn flour

Stir fry broccoli, bean sprouts, garlic, and ginger in a non-stick frying pan for 3 minutes with 3 tablespoons of stock. Add water chestnuts and bamboo shoots and toss for 1 minute.

Mix soy sauce. Chinese wine or sherry with corn flour and remaining vegetable stock. Add to frying pan. Simmer for 1 minute and serve.