Broccoli in Garlic and Hoisin Sauce

• 1 pound broccoli
• 3 garlic cloves; minced
• 2 teaspoons minced fresh ginger
• 1 teaspoon canola oil
• 1 tablespoon water
• 1 ½ tablespoons hoisin sauce
• ¼ teaspoon salt

1.  Fill a large stockpot with 8 cups water and bring to boil.  Cut broccoli into florets and cut stems into bite-sized pieces.  Blanch broccoli for one minute then drop into an ice bath immediately.  Drain and dry on a paper towel.

2. In a large skillet or wok, stir-fry the broccoli, garlic and ginger in oil for 2-3 minutes until broccoli is crisp tender. Add the water, hoisin sauce and salt. Cook and stir until sauce is thickened.