This Asian-inspired side dish is wonderful to serve with plain grilled meats or chicken. I've been known to make it as a main course for myself when the Silver Fox is not home for dinner. I love the color of stir-fried vegetables and the vibrant green of this crisp-tender broccoli was, I am sure, on the palettes of the Impressionists. If it wasn't, it should have been. This stir-fry is made with common pantry ingredients and it is very easy to prepare. You can have it on the table in 20 minutes or less, and it is a great way to use the bags of small florets that are found in the produce aisle of your grocery store. While the recipe is straightforward, it is important not to overcook the broccoli. Certain instructions are common to almost all Asian-style recipes. So here,  you will again be asked to heat the wok or frying pan before adding oil to it. This is done to prevent ingredients from sticking to the pan. You'll also be instructed to pour liquids around the sides of the pan rather than into its center. Liquids added around the periphery of the pan will not significantly change the temperature of the wok, while those dumped or poured into the center will cause rapid cooling and slow the cooking of the pan's contents. If you enjoy broccoli and are looking for new ways to prepare it, I hope you'll give this recipe a try.It was developed by Nancie McDermott and the recipes she creates are workable and delicious. Here's how this vegetable stir-fry is made.

Stir-Fried Broccoli with Ginger and Garlic

Ingredients:

2 tablespoons vegetable oil

1 tablespoon chopped fresh ginger

1 teaspoon chopped garlic

1 teaspoon salt

12 ounces broccoli florets

3 tablespoons water or chicken stock

1 teaspoon Asian sesame oil

Directions:

1) Heat a wok or a large, deep skillet over high heat. Add vegetable oil and swirl to coat pan.

2) Add ginger, garlic, and salt, and toss well. Add broccoli and toss until combined. Cook, tossing often, until the broccoli florets are vivid green and just starting to wilt, about 1 minutes.

3) Add water, pouring it in around the sides of the pan. Cook 2 to 3 minutes more, tossing now and then, until the broccoli is brilliant green and tender, but still pleasingly crisp. Add sesame oil, toss well, and then transfer to a serving plate. Serve hot or warm. Yield: 4 servings.

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