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Chinese Broccoli With Ginger Sauce

12 ounces chinese broccoli (6 medium stalk)
14 cup homemade chicken broth
1 12 teaspoons shao hsing rice wine or 1 12 teaspoons dry sherry
1 teaspoon ginger juice (method in note, below)
12 teaspoon cornstarch
14 teaspoon salt
18 teaspoon sugar
1 tablespoon vegetable oil
3 slices ginger


Cut the broccoli stalks in half lengthwise if more than 1/2 inch in diameter. Cut the stalks and leaves into 2-inch-long pieces, keeping the stalk ends separate from the leaves. In a small bowl combine the broth, rice wine, ginger juice, cornstarch, salt, and sugar. Heat a 14-inch flat-bottomed wok over high heat until a bead of water vaporizes within 1 to 2 seconds of contact. Swirl in the oil, add the ginger, and stir-fry 10 seconds or until the ginger is fragrant. Add only the broccoli stalks and stir-fry 1 to 1-1/2 minutes until the stalks are bright green. Add the leaves and stir-fry 1 minute until the leaves are just limp. Stir the broth mixture and swirl it into the wok. Stir-fry 1 minute or until the sauce has thickened slightly and lightly coats the vegetables. Note: To make ginger juice, grate a small amount of ginger and then squeeze it with your fingers to extract the juice.

Source: www.food.com