Peel the tough skin from broccoli stems and cut about ½ inch off the stem end. Cut florets into small pieces and cut the stems into pieces about the same size. Cut the red pepper into squares.
Mince garlic to make 1 to 2 tablespoons. Finely grate or mince ginger to make a generous tablespoon. Mix chicken broth, oyster sauce, bourbon, sugar, soy sauce, sesame oil and cornstarch and stir to evenly mix cornstarch.
Heat a cast-iron skillet over highest heat until very hot. Add vegetable oil, then seasonings and stir for 30 seconds. Add broccoli stems and red pepper. Cook for 2 minutes. Broccoli will be bright green and not tender. Add broccoli florets and stir 3 minutes over high heat. Stir sauce ingredients to distribute cornstarch and pour over broccoli. Keep stirring until sauce has thickened. Serves 6. Serve with rice if desired.