- 1 medium head broccoli (about 12 oz)
- 2 teaspoons sesame seeds (optional)
- 2 tablespoons olive oil
- 2 1/2 tablespoons thinly sliced garlic cloves
- 1/4 teaspoon red pepper flakes
- 1/2 teaspoon salt
- 1 tablespoon oyster sauce
- 1/2 teaspoon finely grated orange peel
Rinse broccoli. Cut off thick stem where it meets slender stalks, and reserve. With sharp paring knife separate stalks into florets, leaving stems about 1 1⁄2 inches long on each. Cut pieces in two lengthwise and lay flat-side down. Cut each piece lengthwise in two and repeat until you have 3-inch-long carved floret and stem pieces of approximately equal thickness (about 1⁄2-inch) top to bottom. Peel tough skin from stems, and cut crosswise into 1⁄4-inch medallions. There should be 12 ounces of broccoli, about 7 cups. Set aside.
(Optional) Toast sesame seeds in large nonstick skillet over low heat until golden, about 5 minutes. Transfer to small bowl, and set aside.
Place olive oil and garlic in skillet over low heat. Toast garlic, stirring frequently, until garlic is deep golden brown, about 6 minutes. Add pepper flakes to hot oil, and stir. Transfer to small bowl, and set aside. Toss broccoli, salt and 1⁄4 cup water in same skillet, cover and set over high heat. Cook until broccoli is tender, shaking pan and stirring once, 4 minutes. Uncover skillet (water should be gone), and toss. Stir in garlic and oil, oyster sauce and orange peel. Transfer to warm serving platter, and sprinkle with sesame seeds.
