Half a head of broccoli, cut into small florets
2 Tbsp cornstarch
juice of 2 lemons
2 Tbsp sugar
Melt the butter in a small saute pan over medium-high heat. Dredge the broccoli in cornstarch. Shake off excess, add to pan and saute until lightly browned.
Whisk the sugar into the lemon juice. When the broccoli is browned, reduce heat to low and pour in the lemon juice. Stir until thickened.