>> preparation: 10 min
>> cook time: 15 min
>> servings: 4
Mix @light soy sauce{2%tbsp}, @dark soy sauce{1%tsp}, @rice vinegar{1½%tsp}, @sugar{2%tsp}, @chicken powder{1%tsp}, @sesame oil{½@tsp}, @ground white pepper{1½%tsp} and @water{¾%cup} and set aside. 
Boil water in a pot, then add @broccoli{500%gr // cut into bite-sized florals} and boil for 1 min (don't overcook!). Rinse broccoli with water (twice) to stop the boiling process. Drain all water.
Heat a wok over high heat and add @vegetable oil{2%tbsp // or sunflower oil}, @garlic{4%cloves // minced} and broccoli. Stir fry for about 20 seconds, making sure the garlic doesn't burn.
Add @Shao Hsing wine{1%tbsp}, mix and stir-fry for 15 sec. Add the prepared sauce and mix. In a bowl, mix @cornstarch{1%tbsp} with ½ cup water, then add it. Keep frying until sauce thickens. Serve hot with steamed white rice and other dishes.