In a medium sized bowl, add grated garlic, ½ cup water, soy sauce, rice cooking wine,
cornstarch, sugar, and sesame oil. Stir and set aside.
Wash and set aside broccoli florets in a bowl.
Heat wok and add coconut oil. Add the broccoli and stir 2 minutes.
Reduce the heat to medium and add ¼ cup of water. Cover and steam for 3 minutes or until tender.
Note: You can still try a normal cast iron pot; just let it heat up first.
Lower the heat. Pour garlic sauce over broccoli, cook 2 to 3 minutes until the the sauce thickens.
Pour over rice or noodles. Sprinkle with chive. Serve immediately.