1 large bunch of broccoli
3 Tbsp. olive oil
2 Tbsp. minced garlic
1 1/2 Tbsp. grated or minced fresh ginger or
2 Tbsp. minced candied ginger, lightly rinsed
1/4 C. water
1 Tbsp. soy sauce
1 Tbsp. balsamic vinegar
1 Tbsp. corn starch
3 Tbsp. cold water
Cut broccoli into individual florets. Heat oil in a wok or saucepan. In a bowl, mix the ginger and garlic. Add to hot oil and stir just until hot and fragrant; don't allow to brown at all. Add broccoli, and stir and cook until florets turn bright green.
Mix 1/4 cup water, vinegar and soy sauce. Add and bring to a full boil, stirring. Cover, reduce heat to low-medium and cook until broccoli is tender-crisp. Watch it like a hawk; it can go from almost done to soggy overdone in an instance. Test frequently.
When done as you like it, taste. If using fresh ginger instead of candied, you may wish to add a teaspoon or so of sugar. Mix corn starch and 3 Tbsp. water. Pour in a little at a time, stirring, until juices are thickened. Discard the rest. Serve while still hot.