Sauté garlic and ginger but don’t brown add chicken broth, soy sauce and sesame oil.

When it comes to a boil add the corn starch which has been mixed with enough cold water to turn it in a liquid and add it to the sauce-whisk to keep from clumping.

Salt and pepper cod and dust with flour.

Heat canola oil in a sauté pan and sauté cod over a medium heat until done-it is fast.

Add broccoli flower to sauce and heat through-pour over prepared fish and serve with rice or Asian noodles.

Top with green onions and sesame seeds.

In a sauce pan, simmer chicken broth, butter, celery and onion.

Add chestnut.

Season with salt and pepper; cook until the vegetable is tender.