1. In a medium bowl, stir together the water, sherry, soy sauce, hoisin and
cornstarch; set aside.
2. Cut the broccoli heads into florets; peel the stems and slice thin. Set
aside.
3. In a wok or large skillet, heat the olive oil over high heat. Add the
ginger, garlic, and red pepper flakes; cook, stirring, 30 seconds. Add the
broccoli; cook, stirring, until tender-crisp, about 5 minutes.
4. Add the sauce; cook, stirring, until broccoli is coated, about 1 minute.
Add the sesame oil.