Can be prepared in 45 minutes or less.

　　

Ingredients

Serves 2

　　1 small bunch broccoli (about 1 1/4 pounds)

　　2 tablespoons vegetable oil

　　3 tablespoons very thin matchsticks of peeled fresh gingerroot

　　1 garlic clove, sliced thin

　　2 tablespoons water

　　1 1/2 tablespoons soy sauce

　　seasoned rice vinegar

　　

Step 1

Cut broccoli into 1-inch flowerets. Trim and peel stems and cut into 1/4-inch slices.

　　

Step 2

In a 10-inch heavy skillet heat oil over moderately high heat until hot but not smoking and cook gingerroot and garlic, swirling skillet occasionally, until just golden. With a slotted spoon transfer gingerroot and garlic to paper towels to drain.

　　

Step 3

Add broccoli to skillet and cook, stirring frequently, until browned well, about 5 minutes. In a small bowl stir together water, soy sauce, and vinegar. Add mixture to skillet and cook until most liquid is evaporated, about 1 minute. Serve broccoli sprinkled with gingerroot and garlic.