Charred Japanese Broccoli
Michael Schulson


4 ½ Oz. Chinese Broccoli or Broccoli Florettes, Tips Removed, Cut on Bias
1 Tbsp   Blended Oil
1 Tsp    Garlic Cloves, Minced
¼ Ea.    Red Finger Chilies, Thinly Sliced
1 Tbsp   White Soy Sauce
2 Tsp    Pinenuts, Toasted

Blanch broccoli in boiling water for approx 2 minutes until al dente and vibrant in color, strain. Place a heavy bottom sauté pan over medium- high heat, add oil. Add garlic and chilies, sauté until lightly browned being careful not to burn. Add blanched broccoli, sauté for an additional minute. Deglaze pan with white soy. Garnish with toasted pinenuts. Serve immediately.