This is a variation of a recipe I published in Artvoice a couple years ago and it's one of my favorite stir-fry recipes...it's simple to prepare and is close to flavor of a dish you may order at a Chinese restaurant. But when you make it at home you can control the salt and sugar amounts (not to mention save a little cash), and serve it with brown rice like I did. The classic and main ingredients for this recipe are broccoli and bean curd, but you could easily substitute chicken, pork, or beef...though if you'd like to make it completely vegetarian or vegan keep the bean curd and simply use vegetable broth instead of the chicken broth. Anyhow, here's a few pictures; the recipe follows. To see the original article in Artvoice (about broccoli) with info and additional recipes, click here.