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condeculinaire77
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Fill a large stock pot with water (enough to cover the broccoli); add 1 tsp. of salt, 1 slice of fresh ginger, and 1 tbsp. of oil. Bring to a boil.
Wash & trim broccoli, keeping leaves whole and cutting stems into 2" sections (discard the tougher ends of the stems).
Add all sauce ingredients together in a small saucepan. Remove 1 tbsp. of the sauce mixture to a small bowl and stir in 1 tsp. of cornstarch (this is the cornstarch slurry-add 1 more tsp. of cornstarch if you like a thicker sauce).
Bring sauce ingredients to a boil and add cornstarch slurry; stir continuously until thickened. Turn heat down to low and keep sauce warm.
In the meantime, blanch broccoli in boiling water about 3-4 minutes until crisp-tender. Remove broccoli to a colander and rinse under cold, running water to stop the cooking.
Arrange broccoli on serving plate and pour sauce over.