Broccoli and shrimp with a crystal qian sauce

Blanch the broccoli and plate it; prep the shrimp separately.

Long yao the wok: get it piping hot, add about two tablespoons of oil and swirl.

Fry one clove of minced garlic and a centimetre of minced ginger over a medium-low flame until fragrant.

Raise the flame, swirl in about a tablespoon of Shaoxing wine, then add the stock and water and the seasoning.

At a rapid boil, lower to medium-low and drizzle in a slurry of two teaspoons starch mixed with two tablespoons water in a thin stream, stirring constantly, until it reaches the consistency wanted.

Add the shrimp, mix, and finish with a drizzle of sesame oil.