Garlic Broccoli Stir-Fry

Rinse the broccoli florets well and drain thoroughly. In a small bowl, stir the cornstarch with the water until smooth to make a slurry. Mince the garlic and keep it ready by the stove.

Bring about 6 cups of water to a boil in a wok or large pot. Add the broccoli and blanch for 1 minute, just until bright green. Drain immediately, then rinse under cold water or transfer to an ice bath to stop the cooking. Drain again very well.

Heat the wok over high heat until very hot. Add the oil, then add the minced garlic and stir briefly until fragrant, about 10 seconds. Add the drained broccoli and Shaoxing wine, then stir-fry for about 1 minute.

Pour in the chicken stock and bring it to a quick boil. Season with salt, white pepper, and sesame oil, tossing to coat the broccoli evenly.

Stir the cornstarch slurry again, then add about half of it to the wok while stirring. Cook for 30 to 60 seconds, until the sauce lightly thickens and coats the broccoli. Add more slurry only if needed, then transfer to a plate and serve hot.