2 pounds broccoli

2 1/2 teaspoons cornstarch

3 tablespoons oyster sauce

2 tablespoons reduced sodium soy sauce

2 tablespoons rice vinegar

1 teaspoon sugar

1 teaspoon sesame oil

2 teaspoons canola oil

4 green onions, thinly sliced

1 tablespoon peeled and finely minced fresh gingerroot

1 medium clove garlic, peeled and minced

1. Cut the broccoli into florets. Peel the stems and cut on the diagonal into 1/2 inch pieces. Bring a large pan of water to the boil, add the broccoli and time 2 minutes. Drain well in a collander. Then transfer to a large plate that has been lined with several layers of paper towels to soak up excess moisture.

2. Stir the cornstarch into the oyster sauce. Then stir in the soy sauce, vinegar, sugar and sesame oil.

3. In a large skillet, heat the canola oil over medium heat. When hot, add the green onions, ginger and garlic; saute 1 minute. Stir in the oyster sauce mixture and cook 1 to 2 minutes, until thickened.

4. Put the broccoli into the pan and stir until tender and coated with the sauce. Serve immediately.