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1 large bunch fresh broccoli, (about 1 1/3 lb)
3 large cloves garlic, minced
1 tbsp soy sauce
1 tbsp tapioca flour (or cornstarch)
1 tbsp brown sugar or honey
1 tsp toasted sesame oil
1 tbsp canola or sunflower oil
crushed red pepper, dash
2-3 scallions, sliced
1. Cut washed broccoli into florets, peel stalks with a vegetable peeler, and set aside. In a small bowl, stir garlic, soy sauce, tapioca flour, brown sugar or honey, crushed red pepper, and toasted sesame oil.
2. Add the canola or sunflower oil to a large skillet or wok. When oil is hot, carefully add broccoli and cook 3-4 minutes, stirring continuously until the broccoli begins to brown. Reduce heat to medium and add 1/4 cup of water. Cover and cook 3-4 minutes until broccoli begins to soften. 
3. Pour sauce over broccoli and cook 2-3 minutes until sauce thickens.
Sprinkle with scallions and serve hot! This recipe tastes great with rice.