Crisp-tender, vibrant green broccoli florets wok-tossed with golden toasted garlic slices and a splash of light soy sauce.
Heat a large heavy-duty frying pan until hot. Add oil. Swirl to coat the bottom. Add garlic and broccoli, and sprinkle with salt. Cook and stir to coat broccoli with oil.
Add chicken stock. Cover and cook for 1 minute, or until the broccoli reaches your desired doneness. Turn to low heat and carefully taste the broccoli. Adjust seasoning by adding more salt, or cover to cook a bit longer if necessary.
Serve warm.