1 large head of broccoli
Separate into florets that are about 1-2 inches long. Trim the skin off of the trunk and cut into 1 inch disks or pieces.
1 TBSP grated gingerroot
1-2 TBSP grated garlic
2 TBSP olive oil
Heat oil in a large skillet. Add ginger and garlic. Cook on med-high heat until golden brown. Add the broccoli and stir.
1/2 to 1 cup white wine
Add wine and a little water so that broccoli have enough liquid not to burn. Cover and cook for 5 minutes on high heat. Remove lid and cook longer if not done.
Remove from heat and add a dash of Teriyaki sauce. Toss into a warm serving bowl and serve immediately.