1/2 cup (125 ml) chicken broth

1 tablespoon (15 ml) oyster sauce

1 tablespoon (15 ml) black bean sauce

1 teaspoon (5 ml) sugar

4 cups (1 litre) broccoli florets, blanched for 1 minute

1 teaspoon (5 ml) sesame oil

1 tablespoon (15 ml) peanut oil

1 clove garlic, finely chopped

1 tablespoon (15 ml) fresh ginger, finely chopped

2 teaspoons (10 ml) cornstarch

1 tablespoon (15 ml) cold water

In a bowl, combine the broth, sauces and sugar.

In a wok or large skillet, stir-fry the broccoli in the sesame and peanut oil for 1 minute. Add the garlic and ginger. Sstir-fry for 1 minute. Add the sauce mixture and cook for 1 minute.

Dissolve the cornstarch in the water and stir into the broccoli stir-fry. Cook for 1 minute.

Serve with Lemongrass Chicken Skewers.

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