Recipe: Spicy Cold-Tossed Broccoli (Broccoli Salad with Ginger-Garlic Sauce)

SPICY COLD-TOSSED BROCCOLI

"Broccoli is not the only vegetable that is superb with this ginger-garlic sauce. Cauliflower, green beans, snow peas, and zucchini cooked until barely tender and tossed while still warm in the pungent dressing make an intoxicatingly good vegetable side dish."

1 bunch broccoli (about 1 pound)
1/4 cup soy sauce
1 tablespoon sugar
2 tablespoons clear rice vinegar
2 tablespoons sesame oil
1 tablespoon minced fresh ginger
1 tablespoon minced garlic
3/4 teaspoon chile pepper flakes

With a sharp knife, peel off the tough skin from the broccoli stalks. Cut off the florets and cut the larger ones into small florets. Cut the stalks on the diagonal into 1-inch pieces.

Heat a large pot of water until boiling. Add the broccoli and boil for about 3 minutes, or until just tender. Drain in a colander, cool under cold running water, and drain again. Place in a bowl.

Combine the soy sauce, sugar, and rice vinegar in a small bowl and stir to dissolve the sugar.

Heat a wok or a skillet, add the sesame oil, and heat until hot. Add the ginger, garlic, and chile flakes and stir-fry for about 10 seconds, or until fragrant. Add the soy sauce mixture and cook for about 30 seconds, stirring constantly. Pour over the broccoli and toss to coat.

Let sit for at least 30 minutes at room temperature or cover with plastic wrap and chill for several hours before serving.

Makes 6 servings
Source: China Express by Nina Simonds