1 large bunch broccoli
2 cloves garlic
6 tablespoons water
4 tbs very thin matchsticks of peeled fresh gingerroot
2 tbs soy sauce
1 1/2 tbs seasoned rice vinegar, if desired
Cut broccoli into 1 inch flowerets. Trim and peel stems and cut into 1/4-inch slices. In a 10-inch heavy skillet heat 3 tablespoons of water over moderately high heat and cook gingerroot and garlic, swirling the skillet occasionally, until just golden. Set aside. Add broccoli (and more water, if needed) to skillet and cook, stirring frequently, until browned well, about 5 minutes. In a small bowl stir together the other 3 tablespoons of water, soy sauce, and vinegar. Add mixture to skillet and cook until most of the liquid is evaporated, about 1 minute. Serve broccoli sprinkles with the gingerroot and garlic.