1 pound broccoli
1/3 cup soy sauce
1 T sugar
2 T rice vinegar
2 T sesame oil
1 T fresh grated ginger
4 cloves garlic, minced
1 tsp red pepper flakes
Wash broccoli and cut florets into bite-sized pieces. Peel off the
tough skin from the stalk, and cut the peeled stalk into thin slices.
Steam broccoli for about 3 minutes, or until just crisp-tender. Drain and immediately immerse in
running water to stop cooking process.
In a small bowl, combine soy sauce, sugar, and rice vinegar, and stir until sugar dissolves.
In a large frying pan or wok, heat sesame oil, then add ginger,
garlic, and pepper flakes, and stir-fry for about 10 seconds while
stirring constantly. Add the soy sauce mixture and cook for another 30 seconds while stirring. Pour sauce over the broccoli in a large bowl and mix well. Let broccoli
in refrigerator for at least 4 hours or overnight. Serve
or at room temperature.
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