|Broccoli||1 1⁄4 Pound (1 Bunch)|
|Yellow onion||1 Large, halved and thinly sliced|
|Chicken stock/Low sodium chicken broth / water||1⁄2 Cup (8 tbs)|
|Dark sesame oil||1 Teaspoon|
|Grated fresh ginger/1/4 teaspoon ground ginger||1 Teaspoon|
|Rice vinegar||1 Tablespoon|
|Reduced sodium soy sauce||4 Teaspoon (1 Tablespoon Plus 1 Teaspoon)|
1 Cut the florets off the broccoli and set aside.
Peel the broccoli stems and slice 1/2 inch thick.
In a 12 inch skillet, bring the onion, stock, sesame oil, and gingerto a boil over moderate heat.
Add the broccoli stems, Lower the heat, cover, and simmer for 3 minutes or until the broccoli stems are slightly tender but still firm.
Add the florets, cover, and simmer 3 to 4 minutes longer or until both stems and florets are crisp-tender.
2 Meanwhile, in a small bowl, stirtogetherthe cornstarch, water, vinegar, and soy sauce.
Pour the mixtureoverthe broccoli, bringtoa boil, and cook, stirring, for 1 minute or until the sauce has thickened.