Cut broccoli florets and stems into bite-size pieces to measure 10 cups.
Bring water to a boil in a large Dutch oven; add broccoli. Cook broccoli 4 minutes or until crisp-tender; drain.
Combine broth and next 6 ingredients (broth through sesame oil); stir well with a whisk. Heat the vegetable oil in a large nonstick skillet over medium-high heat. Add onions, ginger, and garlic; sauté 15 seconds. Add broth mixture; bring to a boil. Cook 1 minute or until thick, stirring constantly. Add broccoli; cook 30 seconds, tossing to coat.
I too made as a standalone side. The sauce was too thin - I cooked it longer and even let it sit for a few, but probably should have added more cornstarch. Agree that it was too sweet. I will not make again.
Followed the recipe. There was enough sauce, but I plan on serving the dish as a side, not over rice. Nice light flavor, not heavy or oily like tradtional stir fried recipes. I like the crunch of the broccoli. Also enjoy the gingery, garlicy taste combined with the oyster sauce.
Fabulous flavor! Used 1 zucchini (sliced), green beans (sliced), about a cup chopped mushrooms; stir-fried in canola oil about 4-5 minutes, added 2 cloves garlic (chopped), stir-fried about a minute more, then added sauce (subbed rice wine vinegar for rice wine, used abt. 3/4 tsp. sugar per other reviews). Family really enjoyed this side dish!
I added chicken and pineapple chunks took the juice and subbed that for the chicken broth. I also added bell pepper, water chest nuts and pea pods. I don't think you can really screw this up. It was great over rice.