- 1 lb Fresh broccoli

		- Water for boiling

		1 tsp Corn starch

		1 tsp Sesame oil

		1/4 Cup Chicken broth

		2 Tbs Peanut oil

		1 Tbs Garlic, minced

		1 Tbs Ginger, finely grated

		2 Tbs Oyster sauce

		1/2 Cup Canned bamboo shoots

		- Trim the broccoli into 1-inch stems.
		Remove florets and cut the
			stems in 1/2-inch pieces.

		- Bring a medium-size saucepan
			of water to a boil.
		Submerge the broccoli pieces in
			the water.
		Cover and blanch for 2 minutes.
		Drain, then immediately rinse the
			broccoli in cold water.
		Drain and set the broccoli aside.

		- Mix together the corn starch,
			sesame oil and broth together
			in a bowl.
		Set aside.

		- In a large skillet or wok,
			heat the peanut oil until
				almost smoking.
		Add the minced garlic,
			grated ginger, and the oyster sauce.
		Stir-fry for 1 minute.
		Add the bamboo shoots;
			stir-fry for another minute.
		Then add the broccoli, mixing
			the florets and stems into
				the sauce until evenly coated.
		Finally, drizzle in the corn
			starch mixture.
		Stir and cook for 15 seconds
			or until thickened.