Broccoli with Orange-Chile Oil

6 Servings

Ingredients:

2 tsp. finely grated orange zest
1 tsp. Asian sesame oil
1/3 cup vegetable oil
4 garlic cloves, thinly sliced
1 tsp. minced fresh ginger
¾ tsp. crushed red pepper
1/8 tsp. five-spice powder (optional)
½ cup fresh orange juice
salt and freshly ground pepper
Two 1 ½ pound heads of broccoli, stalks peeled, heads cut lengthwise into large pieces.

Directions:

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.

In a saucepan, steam the broccoli until just tender, about 8 minutes.

Transfer the steamed broccoli to a warmed platter, spoon the orange-chile oil on top and serve.

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