Recipe adapted from Vietnamese Home Cooking by Charles Phan

3 cups broccoli florets

2 tablespoons canola oil

1 teaspoon minced garlic

1 tablespoon roasted chile paste

1/2 cup beech mushrooms (or shiitake, just about any mushroom will do)

2 tablespoons rice wine

2 tablespoons chicken stock

1 tablespoon fish sauce

Bring a medium pot of water to a boil over high heat. Add the broccoli florets and cook until crisp-tender, about 4 minutes. Drain, rinse with cold water until cool. Set aside. (I have omitted this step in the past with great results).

Heat a wok or skillet over high heat. Add the oil, garlic, chile paste and mushrooms; toss well to coat and let cook stirring, 30 seconds.

Add the broccoli and toss well, then add the rice wine, chicken stock and fish sauce and cook, stirring, until the liquid  reduces by half, about 3 minutes. Remove from heat, transfer to a bowl and serve immediately.