Instructions: Place broccoli in microwave-safe 3-quart glass casserole with lid, add 2 tablespoons water, and microwave covered on high 3 minutes. Stir and microwave until broccoli is tender, 1 to 2 minutes longer. Uncover and let stand. (As an alternative to microwaving, blanch in boiling water 1 minute and place broccoli in ice water to stop from overcooking.)

Stir together cornstarch and 1/3 cup cold water in bowl. Add 1 tablespoon of the oil as well as soy sauce, sherry, vinegar, sugar, and sesame oil.

Heat wok or large heavy skillet over high heat until hot but not smoking. Add 2 tablespoons oil and heat 30 seconds. Add onions, ginger, and garlic and stir-fry 2 minutes. Add broccoli and stir-fry 1 minute longer. Remove mixture from pan and set aside.

Wipe out wok and heat remaining 2 tablespoons oil 30 seconds. Add mushrooms and stir-fry 5 to 7 minutes, or until mushrooms are soft and liquid has evaporated. Return broccoli mixture to wok, add tofu, and stir-fry 1 minute. Add cornstarch mixture and stir-fry 1 minute, or until thickened. Serve immediately.

NOTES : Broccoli, shiitake mushrooms, and ginger express one of the finest flavor combinations in the Asian repertoire. The toasted sesame oil and fresh ginger makes a world of difference in the final dish. Look for ginger root with smooth skin and fresh fragrance. Peel it as you would a carrot, with a non-swivel French peeler.

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