Instructions: 1. In a medium bowl, stir together the water, sherry, soy sauce, hoisin and cornstarch; set aside.

2. Cut the broccoli heads into florets; peel the stems and slice thin.

Set aside.

3. In a wok or large skillet, heat the olive oil over high heat. Add the ginger, garlic, and red pepper flakes; cook, stirring, 30 seconds. Add the broccoli; cook, stirring, until tender-crisp, about 5 minutes.

4. Add the sauce; cook, stirring, until broccoli is coated, about 1 minute. Add the sesame oil.

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