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Broccoli with Orange-Chile Oil

Yield 6


  • 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

How to Make It

  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.

  4. Make Ahead: The orange-chile oil can be refrigerated for 3 days.