Broccoli with Orange-Chile Oil

Contributed by Marcia Kiesel

2 teaspoons finely grated orange zest
1 teaspoon Asian sesame oil
1/3 cup vegetable oil
4 garlic cloves, thinly sliced
1 teaspoon minced fresh ginger
3/4 teaspoon crushed red pepper
1/8 teaspoon five-spice powder (optional)
1/2 cup fresh orange juice
Salt and freshly ground pepper
Two 1 1/2-pound heads of broccoli—stalks peeled, heads cut lengthwise into large pieces

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.
In a saucepan, steam the broccoli until just tender, about 8 minutes.
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.