Cut the broccoli florets lengthways into thin slices.
Bring a large saucepan of lightly salted water to the boil. Add the broccoli and blanch for 1–2 minutes. Drain and set aside.
Heat the oil in a large nonstick wok or frying pan over a high heat. Swirl the oil around, add the garlic, ginger and chilli flakes and sizzle for 20–30 seconds until fragrant.
Add the broccoli to the pan and stir-fry for about 1–2 minutes until just tender. Season with salt and pepper and serve immediately with cooked rice or noodles.