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Broccoli with Orange-Chile Oil
© Beatriz Da Costa

Broccoli with Orange-Chile Oil

  • SERVINGS: 6
  • MAKE-AHEAD
  • VEGETARIAN
  1. 2 teaspoons finely grated orange zest
  2. 1 teaspoon Asian sesame oil
  3. 1/3 cup vegetable oil
  4. 4 garlic cloves, thinly sliced
  5. 1 teaspoon minced fresh ginger
  6. 3/4 teaspoon crushed red pepper
  7. 1/8 teaspoon five-spice powder (optional)
  8. 1/2 cup fresh orange juice
  9. Salt and freshly ground pepper
  10. Two 1 1/2-pound heads of broccoli—stalks peeled, heads cut lengthwise into large pieces
  1. In a heatproof bowl, combine the orange zest and sesame oil. In a saucepan, heat the vegetable oil over moderate heat. Add the garlic and cook, stirring, until golden, about 3 minutes. Add the ginger, crushed red pepper and five-spice powder and cook until fragrant, about 1 minute. Stir in the orange juice and boil over moderately high heat until reduced by half, about 4 minutes. Stir the orange juice mixture into the zest and season with salt and pepper.
  2. In a saucepan, steam the broccoli until just tender, about 8 minutes.
  3. Transfer the steamed broccoli to a warmed platter, spoon the orange-chile oil on top and serve.
Make Ahead The orange-chile oil can be refrigerated for 3 days.
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