1/2 cup chicken broth
3 tablespoons sake or rice wine
2 tablespoons soy sauce
2 tablespoons oyster sauce
1 tablespoon cornstarch
2 teaspoons sugar
1 tablespoon oil
3 garlic cloves -- minced
1 pound broccoli crowns, about 4 cups -- cut into florets

Combine the broth, sake or rice wine, soy sauce, oyster sauce, cornstarch and sugar in small bowl, set aside.

Heat a nonstick wok or large deep skillet over medium-high heat until a drop of water sizzles. Swirl in the oil, then add the garlic. Stir-fry until fragrant, about 10 seconds. Add the broccoli and stir-fry until crisp-tender, about 3 minutes. Add the broth mixture and cook, stirring constantly, until the mixture thickens, about 1 minute.

Stacy's Notes: This is really good! Don't steam the broccoli first, Tim likes it better a little crisper. I haven't ever used the oyster sauce since I don't have that on hand, and I use cooking sherry for the sake, but it still comes out really good. A definite keeper!