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1 tablespoon butter — melted
1 tablespoon packed brown sugar
1 tablespoon stoneground mustard
1 tablespoon vegetable oil
4 cups broccoli florets — 1 pound
3 tablespoons water
1 tablespoon water
Mix butter, brown sugar and mustard; set aside.
Heat oil in 10-inch skillet or wok over medium-high heat. Add broccoli; stir-fry 1 minute. Add 3 tablespoons water. Cover and cook about 3 minutes or until broccoli is crisp-tender.
Add butter mixture and 1 tablespoon water; toss until broccoli is coated.
Makes 4 servings (about 3/4 cup each)