Oh, & a poster here asked me for my stirfry recipe via PM (which I did send to him), but since it's my own adaptation, here it is for anyone who wants to give it a try. It's simple, & makes a great addition to a Chinese dinner party because after cooking it can be bowled & kept warm without loss of quality while you're finishing up other dishes.
BREEZY JADE & CORAL
(Adapted from Wokcraft, by Charles & Violet Schafer)
1 pound of broccoli florets
Approx 8 ounces or so of surimi, in bite-size pieces
Approx. 1” piece of fresh ginger, peeled & minced
1-2 cloves garlic, peeled & minced
1 teaspoon sugar
3 tablespoons dry sherry
4 tablespoons soy sauce
A few dollops of vegetable oil for stirfrying
Bring a pot of water to a boil & blanch broccoli florets for 2 minutes & drain. Combine sugar, sherry, soy sauce, & minced garlic – stir until sugar is dissolved. Heat a dollop or so of oil in a wok or large skillet & add ginger for about 30 seconds, then follow with broccoli florets, surimi, & sauce mixture. Stirfry until heated through & serve.