Chilled Sesame Broccoli
|Broccoli/One 10-ounce package frozen broccoli spears||1 Pound, cut into spears|
|Soy sauce||1 Tablespoon|
|Sesame oil||1⁄4 Teaspoon|
|Sesame seed||1 Tablespoon (toasted)|
If using fresh broccoli, cut off broccoli flowerets; set aside. Bias-slice the broccoli stems into 1/2-inch-thick pieces. Cook stems, covered, in 1 inch of boiling salted water for 5 minutes; add reserved broccoli flowerets. Cook about 5 minutes more or till crisp-tender. Drain well. (Or, if using frozen broccoli cook spears according to package directions, except cook for only half of the suggested time. Drain the cooked broccoli. Cut off flowerets; bias-slice stems into 1/2-inch-thick pieces.) Cover and chill cooked broccoli.
In a screw-top jar combine vinegar, soy sauce, sugar, and sesame oil. Cover and shake well to mix.
Shake vinegar mixture again just before serving. Drizzle over chilled broccoli; toss gently. Sprinkle with toasted sesame seed.