Cut broccoli into small flowerets.
Put oil, water chestnuts, peeled and grated ginger and lemon rind into frying pan, simmer until ginger is sizzling.
Add broccoli, toss gently in hot oil for 1 minute.
Add soy sauce, sherry, water and crumbled stock cube.
Bring to boil, reduce heat, simmer covered for about 5 minutes or until broccoli is just cooked (still slightly crisp).
Remove vegetables from pan, put onto serving plate.
Increase heat and boil remaining liquid in pan until reduced by half, spoon over broccoli.
