In a mixing bowl, combine the broth, soy sauce, and sesame oil. Whisk together and set aside. In another bowl, combine the cornstarch and water and stir together.
Trim the broccoli leaf stems where they meet the leaves. Roll the trimmed leaves lengthwise so they resemble a rolled cigar. Holding the roll with one hand, slice the leaves crosswise into thin 1/2-inch-wide "noodles."
Keeping the heat as high as possible, add the broccoli leaves and continue stirring and shaking until they're wilted. Add the garlic and ginger; stir and shake again for 30 seconds.
Add the sauce to the wok, bring to a quick boil, and stir the cornstarch slurry to recombine and add to the sauce. Stir and boil briefly to thicken. Serve with steamed brown rice.
Recipe adapted from Fitness Magazine