Ingredients
Serves 4-6
1 large bunch broccoli, about 1 pound* 3 tablespoons rice vinegar
2 tablespoons soy sauce
3 tablespoons pecan or peanut oil
1 tablespoon sesame oil
1 teaspoon minced garlic
1 teaspoon grated ginger
Chili Garlic Sauce to taste
Salt & pepper to taste
½ cup sliced scallions
½ cup coarsely chopped Georgia pecans
Preparation
Directions:
Bring a pot of salted water to a boil. Cut broccoli into florets. Using a vegetable peeler, peel tough outside off broccoli stems then slice into ¼ inch slices. Add broccoli stems to boiling water. Blanch stems for 1 ½ minutes, then add florets and cook additional minute. Drain broccoli, then plunge into bowl of ice water to stop cooking and to retain bright green color.
In a bowl, mix all ingredients except broccoli, scallions and pecans. Add broccoli to dressing mixture, tossing to coat. Adjust seasoning. Refrigerate about 30 minutes or until chilled. Garnish with scallions and pecans.
* You can also use 6 cups thinly shredded collard greens. There is no need to blanch, just massage firmly with 1 tablespoon peanut or pecan oil 1 hour before mixing with dressing.