Separate broccoli into long stalks with florets and peel off any tough~
skin. In a large pot of vigorously boiling salted water blanch broccoli 4
minutes. Drain and immediately plunge into ice water to refresh.

In a wok heat oil to smoking point. Add broccoli and stir-fry garlic and
ginger 2 minutes, until aromatic. Add broccoli, soy sauce, fish sauce,
vinegar, chicken stock, sugar and MSG and toss to mix well. Remove from
heat. Using a slotted spoon, transfer broccoli to a bowl. To liquid in wok,
add sesame oil. Adjust seasoning to taste (you may not need to add much~
salt) and pour liquid over broccoli. Marinate at least 3 hours before
serving. Serve at room temperature.

Yield: 4 servings