Charred Japanese Broccoli
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.