Szechuan Broccoli

13 February

2 bunches broccoli
Β½ teaspoon sea salt
2 tablespoons rice vinegar
2 tablespoons tamari
1 tablespoon mirin
Β½ teaspoon toasted sesame oil
1 teaspoon maple syrup
2 teaspoons sesame oil
Pinch of red pepper flakes or cayenne
3 cloves garlic, minced
1 tablespoon fresh minced ginger
2 scallions, both green and white

1. Remove florets from the broccoli. Peel the stems with a vegetable peeler until smooth. Slice the stems into bite-size pieces. Bring a large pot of water to a boil. Add the salt. Add the broccoli and blanch for 30 seconds. Transfer with a slotted spoon to a cold water bath to stop the cooking and preserve the broccoli’s color. Drain the broccoli and set aside.
2. In a small bowl, mix the vinegar, tamari, mirin, toasted sesame oil, and maple syrup. Heat a wok or sautΓ© pan over medium-high heat. Add the sesame oil, red pepper flakes, garlic, ginger, and scallions. Stir quickly for 30 seconds, just until aromatic.
3. Add the sauce to the wok and simmer until thickened, about 30 seconds. Add the broccoli and heat through, about 15 seconds. Serve immediately.

Serves 6