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This recipe can be prepared up to 8 hours in advance and stored in the refrigerator until ready to serve. Frozen broccoli or other fresh or frozen vegetables can be substituted for the broccoli: Just precook them as necessary in step 2.
Ingredients:
Serves 4- 3 1/2 tablespoons soy sauce
- 2 tablespoons freshly squeezed lemon juice
- 1 1/2 tablespoons sugar
- 1 head broccoli (about 1 pound)
- 1 tablespoon extra-virgin olive oil
In small bowl, stir together soy sauce, lemon juice and sugar; set aside. Cut florets from broccoli, reserving the stalk and set aside. Trim the bottom end off stalk and peel off any tough skin. Diagonally slice stalk into 1/4-inch-thick rounds.
Bring a large saucepan of water to boil over medium-high heat. Add broccoli stems and cook 1 minute; add florets and cook until florets and stems are just tender, about 1 minute more. Drain in colander and rinse under cold water. Drain again and pat dry with paper towels.
Set a large, deep skillet or a wok over high heat. When pan is very hot, add oil; heat until near-smoking (oil will begin to ripple). Add broccoli and stir-fry until heated through, about 1 minute. Add dressing and toss to coat. Transfer to a platter to serve.
Bring a large saucepan of water to boil over medium-high heat. Add broccoli stems and cook 1 minute; add florets and cook until florets and stems are just tender, about 1 minute more. Drain in colander and rinse under cold water. Drain again and pat dry with paper towels.
Set a large, deep skillet or a wok over high heat. When pan is very hot, add oil; heat until near-smoking (oil will begin to ripple). Add broccoli and stir-fry until heated through, about 1 minute. Add dressing and toss to coat. Transfer to a platter to serve.
