Asian Broccoli

[mos]

Asian Broccoli
1 bunch broccoli – cut into florets, stem peeled and chopped
3 tbs toasted slivered almonds
1 tbs cooking oil of your choice
2 tbs soy sauce
2 tsp sesame oil
1 tbs dry sherry
1 tsp equivalent artificial sweetener
2 cloves garlic, minced, grated, or pressed
2 tsp grated fresh ginger
Lightly steam broccoli florets and chopped stems in a steamer basket placed over a pot of simmering water, or microwave in a covered container in a small amount of water for 3 min. The broccoli will turn a bright green.
While the broccoli is cooking, toast the almonds. Heat the pan over medium heat and add slivered almonds. Watch them closely as they can burn quickly. Set the almonds aside in a small bowl until just before serving.
Make the sauce: Whisk together soy sauce, sesame oil, sherry, and sweetener in a small bowl.
Heat the oil in a wok or large skillet over medium-high heat.
Stir-fry the broccoli in hot oil for 1-2 min, until almost tender. Push to the edges of the pan.
Put ginger and garlic in the center of the pan (add a little more oil if needed), and sauté 30-60 sec, until fragrant and just lightly browned.
Add the sauce to the pan, and mix all the ingredients including broccoli together with a large spoon or spatula. Transfer to a serving bowl and sprinkle with toasted almonds. Serves 6

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