Prepare the Broccoli. Trim the florets of the broccoli, and cut into 1- to 1 1/2-inch pieces. Peel the broccoli stalks. Slice 1/4 inch thick diagonally. Set aside.
Whisk together 1/2 cup water, soy sauce, cornstarch and sugar in a small bowl. Set aside.
Heat a large wok over high heat.
Add 2 tablespoons of the Freedom refined sunflower oil, and swirl to coat the wok.
When the oil begins to smoke, add the broccoli florets and stems and cook, stirring constantly, until edges are browned 9may take about 2 minutes).
Add 2 tablespoons of water to steam the broccoli, and cook, stirring constantly, until tender, 9about 2 minutes ).
Push the broccoli to the edges of the pan, forming a well in the center. Add the remaining 1 teaspoon vegetable oil, the scallions, garlic, ginger and pepper flakes, and stir until aromatic for 30 to 45 seconds.
Add the soy mixture, and stir until the sauce has thickened and the broccoli is coated for about 30 seconds.
Remove from the heat, add the oil and stir to coat.
