Equipment
Ingredients
Vegetable
- 500 g broccoli, cut into uniform bite-sized florets
Dressing
- 30 ml red-wine vinegar
- 15 ml hot chili oil, stirred well
- 15 ml light soy sauce
- 2 garlic, finely minced
Nutrition (per serving)
Method
Add 2.5 centimeters of water to the medium pot and set the steamer basket inside. Bring the water to a rapid boil at 100 degrees Celsius or 212 degrees Fahrenheit.
Place the broccoli florets into the steamer basket, cover the pot with the lid, and steam until the broccoli is bright green and easily pierced with a fork but still retains a slight crunch.
While the broccoli steams, combine the red-wine vinegar, hot chili oil, light soy sauce, and minced garlic in the mixing bowl. Whisk vigorously until the ingredients are thoroughly integrated.
Using tongs, transfer the hot steamed broccoli directly from the steamer basket into the mixing bowl with the dressing. Mix thoroughly to ensure every floret is coated.
Transfer the dressed broccoli to a serving dish and serve immediately while warm, or allow it to cool to room temperature as a cold side dish.
Chef's Notes
- Cutting the florets into uniform sizes is crucial for even cooking. Do not discard the thick stalk; peel away the fibrous outer layer and slice the tender core into coins to steam alongside the florets.
- If your chili oil has a thick sediment at the bottom, make sure to stir it vigorously before measuring. The combination of the infused oil and the crispy flakes provides both heat and essential texture.
- Tossing hot vegetables in an acidic dressing encourages immediate absorption. The heat opens the microscopic pores of the broccoli, pulling the vinegar and soy sauce inward for a deeper flavor profile.
Storage
Refrigerator: 3 days — Store in an airtight container. The broccoli will lose some of its bright green color as it sits in the acidic dressing.
Reheating: Enjoy cold straight from the refrigerator, or let sit at room temperature for 15 minutes. Reheating is not recommended.
