MIX together the soy sauce, hoisin sauce, sesame oil and stock in a small bowl. MIX the cornstarch to a paste with 1 tablespoon of water in another small bowl. HEAT a wok or large frying pan over a high heat, add 1 tablespoon of the oil and stir-fry the chicken for 3 minutes. REMOVE the chicken from the wok and set aside on a plate. HEAT the remaining oil in the wok and stir-fry the broccoli for 4 minutes. ADD the mushrooms and stir-fry for 2 minutes. ADD the ginger and garlic and stir-fry for 1 minute. RETURN the cooked chicken to the wok then, stirring continuously, add the sauce mixture and cornstarch paste until the sauce is heated through. SERVE with rice or noodles.

Variations: You can make this stir-fry with fresh tuna, shrimp, squid or tofu in place of chicken. Add a handful of cashews or almonds, or use green beans or snow peas instead of broccoli.