Trim the ends of the broccoli, separate the florets, peel the outer skin of the stem and cut it on the diagonal into 1" lengths.
Toast the pine nuts until golden in a 300ºF oven, turning them occasionally so that they cook evenly for about 20 minutes.
Heat a wok or large skillet, add the oils, and heat until hot, about 20 seconds. Add the chili paste or crushed chilies and garlic, and stir-fry, tossing with a slotted spoon over medium heat until fragrant, about 15 seconds. Turn the heat to high.
Add the steam sections of the broccoli and stir-fry. Pour in the rice wine and water and cook, tossing, about 30 seconds, then cover and cook about 1 1/2-2 minutes, until the stems are just tender. Add the florets and toss over high heat, cooking for about 1 1/2 minutes or until just tender.
Add the premixed sauce and toss lightly for 15 seconds. Add the toasted pine nuts and stir-fry for a few seconds to combine the ingredients. Scoop the ingredients into a serving bowl and serve immediately.
Mix together soy sauce and sugar until the surgar is dissolved.