broccoli with garlic sauce

Makes 4-6 servings

1 lb Fresh broccoli
Water for boiling
1 tsp Corn starch
1 tsp Sesame oil
1/4 Cup Chicken broth
2 Tbs Peanut oil
1 Tbs Garlic, minced
1 Tbs Ginger, finely grated
2 Tbs Oyster sauce
1/2 Cup Canned bamboo shoots

Trim the broccoli into 1-inch stems. Remove florets and cut the stems in 1/2-inch pieces.

Bring a medium-size saucepan of water to a boil. Submerge the broccoli pieces in the water. Cover and blanch for 2 minutes. Drain, then immediately rinse the broccoli in cold water. Drain and set the broccoli aside.

Mix together the corn starch, sesame oil and broth together in a bowl. Set aside.

In a large skillet or wok, heat the peanut oil until almost smoking. Add the minced garlic, grated ginger, and the oyster sauce. Stir-fry for 1 minute. Add the bamboo shoots; stir-fry for another minute. Then add the broccoli, mixing the florets and stems into the sauce until evenly coated. Finally, drizzle in the corn starch mixture. Stir and cook for 15 seconds or until thickened.