Ingredients:
- 1/3 cup of chopped onions
- 1 tsp grated ginger and garlic
- 1 crown of broccoli florets
- 2 tbsp of oyster/mushroom flavored Oriental sauce
- 2 tbsp Chinese rice cooking wine
- 1/3 cup of chicken broth
[Marinade]
- 1/2 lbs ground meat of choice
- 1 tbsp grated ginger
- 2 stalks of chopped scallions
- 1 green chili
- 1 tsp corn flour
- 1 tbsp of soy sauce
- dash of salt and pepper
- 3 tbsp cooking oil
Directions:
- Mix marinade ingredients. Cling wrap and refrigerate for at least 30 minutes.
- With 2 tea spoons (or melon baller) shape the meatballs. Heat a non-stick skillet to medium high with some cooking oil. Add meatballs and sear till golden. Do not overcrowd pan with meatballs. Remove meatballs and drain excess grease on paper towels.
- Skim out some cooking oil from the same skillet. Add chopped onions, grated ginger and garlic. Fry till fragrant.
- Throw in broccoli florets and 2 tbsp of oyster/mushroom sauce. Fry for 2 minutes.
- Return the meatballs into the skillet, add some rice cooking wine and chicken broth.
- Simmer for 5 minutes.
Garnish: with chopped scallions or cilantro.
Serving suggestions: Served hot over rice, rice stick noodles or just as a main course.
The rice cooking wine and soy sauce has salt and seasonings. Unless you are using homemade marinade, you might have to taste for salt. Sprinkle some if need be 
After adding broccoli, do not overcook it. A little al-dente, retains the color and taste.