Serves 6-8

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.