Makes 4 servings

This recipe is from Cook's Illustrated magazine.

1/4 cup low-salt chicken broth 
1 tablespoon dry sherry 
2 teaspoons soy sauce 
1 teaspoon toasted sesame oil 
1 teaspoon cornstarch 
2 teaspoons Asian chili-garlic sauce 
2 garlic cloves, minced 
1/8 teaspoon red pepper flakes 
1 teaspoon plus 1 tablespoon vegetable oil 
1 1/2 pounds broccoli, florets cut into 3/4-inch pieces, stalks trimmed, peeled, cut into 1/4-inch thick slices 
1/4 teaspoon sugar 

Whisk broth, sherry, soy sauce, sesame oil, cornstarch and chili-garlic sauce together in small bowl. Combine garlic, pepper flakes and 1 teaspoon oil in another small bowl.

Heat remaining 1 tablespoon oil in a 12-inch nonstick skillet over medium-high heat until just beginning to smoke. Add broccoli. Sprinkle with sugar. Cook, stirring frequently, until broccoli is well-browned, 8 to 10 minutes.

Push the broccoli to the sides of the skillet. Add garlic-oil mixture to the skillet. Cook, mashing wiht a rubber spatula until fragrant, about 15 to 20 seconds. Stir to combine with the broccoli. Add the broth mixture. Cook, stirring constantly, until the broccoli is crisp-tender, about 30 to 45 seconds.