Spicy Sautéed Baby Broccoli

Ingredients

1 pound of baby broccoli 

1 tablespoon of sesame oil 

2 tablespoons of vegetable oil 

2 teaspoons of fresh garlic, minced 

1 tablespoon of fresh chili paste (such as Sambal Oelek)

1 teaspoon of pure cane sugar 

1 tablespoon of rice wine vinegar 

1 tablespoon of sesame seeds 

Kosher salt and freshly-ground black pepper, to taste 

Directions

1. Trim any rough ends/bits off of the baby broccoli stalks. Cut thicker stalks (greater than 1/2-inch) in half lengthwise. Fill a large bowl with ice water, set aside. 

2. Bring a large pot of salted water to a boil. Add the baby broccoli and cook for 2 minutes. Use a slotted spoon to transfer to the ice water to stop the cooking process. 

3. Meanwhile, heat the sesame oil and 1 tablespoon of the vegetable oil in a large skillet over medium-high heat until shimmering. Add the garlic, and cook until softened and fragrant, about 1 minute. Stir in the chili paste and sugar, and cook for another 30 seconds or so. 

4. Drain the baby broccoli and gently pat (mostly) dry with a paper towel. Add the baby broccoli to the skillet, and drizzle with the remaining oil and vinegar. Sauté for 1-2 minutes, until tender but still bright green (think vibrant, al dente, not limp). Season with salt and pepper, to taste. Sprinkle with the sesame seeds.

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