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1
Trim the broccoli stalks and peel them.
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2
Slice off the florettes, and cut them into bite size pieces.
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3
Roll cut the peeled stalks into small pieces.
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4
(you should end up with approz. 4 cups cut broccoli) Set aside.
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5
Slice chicken breasts into 1/4 inch wide slices.
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6
Place in bowl with chicken broth, 1 teaspoon cornstarch, 1/2 teaspoon salt, and stir together.
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7
Mix remaining 2 teaspoons cornstarch and 1/2 teaspoon salt with 1/2 cup cold water.
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8
Set aside.
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9
Pour 1 tablespoon oil into wok or large skillet and place over high heat.
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10
When oil is hot, add broccoli and stir for about 30 seconds.
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11
Add remaining 1/4 cup water, reduce heat to medium, and cover the pan.
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12
Continue cooking, stirring occasionally, for approximately 2 to 3 minutes, or until broccoli turns dark green and is tender-crisp.
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13
Pour onto shallow platter and set aside.
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14
Heat remaining 2 tablespoons oil in same pan over high heat.
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15
When oil is hot, add garlic and stir for about 30 seconds.
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16
With a spoon, stir up chicken in bowl again, and dump into pan with garlic.
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17
Stir briskly for 3-4 minutes, or until chicken has turned white.
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18
Add bamboo shoots and cooked broccoli, stirring constantly.
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19
Pour in the cornstarch mixture and continue stirring until the greavy has thickened slightly.
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20
Remove from heat and discard garlic, if desired.
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21
Serve hot.
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22
(I serve it over rice).
