Heat the canola oil over medium-low heat in a wok or large skillet. Add the garlic and red pepper flakes. Let garlic and red pepper flakes infuse the oil for 3 to 4 minutes. Increase the heat to medium and add the broccoli. Stir-fry for 3 to 4 minutes. Add the stock, soy sauce, and black pepper, and cook uncovered for about 5 minutes, until broccoli is tender and almost all the liquid has evaporated.

Melt the butter in a medium saucepan over medium heat. Add the flour and cook, stirring constantly until the flour starts to turn lightly golden, about 2 minutes.  Stir in the paprika and cook one more minute.  Reduce the heat to low and slowly add milk, stirring constantly, and bring to a low boil. When the milk begins to thicken, add the cheese and stir until the cheese has just melted.  Stir in the salt, pepper, cayenne, and up to 1/4 cup milk to achieve desired consistency.

Meanwhile, place the broccoli in a steamer over high heat. Cook until tender, about 5 minutes, or until desired doneness.

Serve the broccoli with the cheese sauce drizzled over the top or in a serving bowl alongside.

Monterey Jack cheese and Swiss cheese can be substituted for the cheddar cheese. If using a white cheese, be sure to omit the paprika and use white pepper instead of black pepper, if possible.

In a large pot of boiling salted water cook the broccoli until it is just tender, about 5 to 6 minutes.  Cool in ice water for 2 to 3 minutes. Drain well.

In a large salad bowl combine broccoli, grapes, raisins, scallions, and pecans.  In a separate bowl, mix all of the dressing ingredients.  Add the dressing to the broccoli and toss to coat.  Top with crumbled bacon and serve.