1 lg head broccoli
5 garlic cloves
1/4 c minced fresh ginger
1 TB soy sauce
1 TB fish sauce
1 TB black Chinese vinegar
1/4 c chicken stock
1 TB sugar
1/2 ts MSG
: Salt
1 ts sesame oil

Separate broccoli into long stalks with florets and peel off any
tough=7F 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=7F salt) and pour liquid over broccoli. Marinate
at least 3 hours before serving. Serve at room temperature.

Yield: 4 servings