700 g (1 1/2 lb) fresh broccoli
60 ml (1/4 cup) oil
6 slices ginger, finely cut into shreds
1 large or 2 small onions (red, white, or yellow, but not sweet), cut into thin crescents
1 Tbsp wine mixed with 1 tsp water
1 tsp salt

Cut the broccoli florets from the main stem, so that each floret maintains its own stalk, like a miniature tree. Use a sharp paring knife to peel the tough skin from the stalks below the florets is necessary.

Heat the oil and when hot, stir in the broccoli and ginger together and quickly fry for about 1 minute, until all of the broccoli has turned a darker shade of green. Add the onions and cook 1 more minute.

Add the wine and water and immediately cover tightly with a lid, allowing broccoli to steam for 1 to 2 minutes.

Remove lid, add salt, and stir to blend, then transfer to a serving dish.