Ingredients

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

Directions

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.