Ginger and Garlic Broccoli

• 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

1. Cut broccoli into 1-inch flowerets.
2. Trim and peel stems and cut into 1/4-inch slices.
3. 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.
4. With a slotted spoon transfer gingerroot and garlic to paper towels to drain.
5. Add broccoli to skillet and cook, stirring frequently, until browned well, about 5 minutes.
6. In a small bowl stir together water, soy sauce, and vinegar.
7. Add mixture to skillet and cook until most liquid is evaporated, about 1 minute.
8. Serve broccoli sprinkled with gingerroot and garlic.

broccoli, vegetable oil, fresh gingerroot, garlic, water, soy sauce, rice vinegar

Taken from www.epicurious.com/recipes/food/views/ginger-and-garlic-broccoli-10098 (may not work)