2 lbs. broccoli florets
1 head (not 1 clove, 1 head) garlic, finely minced
1 1/2 cups dry white wine
1 tsp. dried tarragon
1 tsp. ground black pepper
2 Tbsp. soy sauce
2 tsp. arrowroot starch
Steam the broccoli until tender, about 10 minutes.
While it's steaming, pour the wine into a medium saucepan, add the pepper and tarragon, and bring to a boil. Add the garlic and simmer vigorously (or boil gently) for about 8 minutes. Meanwhile, in a small cup, mix the arrowroot with a couple of teaspoons of cold water until all the lumps are gone. Add the soy sauce to the wine and garlic, taste it (to make sure the alcohol taste is gone; it should be quite salty from the soy sauce--add more if desired), and drizzle in the arrowroot mixture while stirring constantly. The sauce will be cloudy at this point; reduce the heat and stir vigorously until it's thickened and clear, about 2 minutes. Remove from heat.
Drain the broccoli well, transfer to a medium bowl, and pour the garlic sauce over it. Toss to coat well and serve.