STEAMED CHINESE BROCCOLI WITH SWEET SHALLOT VINAIGRETTE (for four)
1 tablespoon rice wine vinegar
1 tablespoon nam pla, or other Asian fish sauce
salt and freshly ground black pepper
½ cup light sesame oil
1 shallot, peeled and sliced into thin rings
1 pound Chinese broccoli (gai lan), ends trimmed, thick stems peeled
- In a small bowl, whisk together the rice wine vinegar, nam pla, and salt and pepper to taste. Slowly drizzle in the sesame oil, whisking constantly to make a smooth vinaigrette. Add the shallots and set aside for at least ½ hour. Adjust seasoning before using.
- Steam broccoli until tender, about 7 minutes. Transfer to a serving plate and pour vinaigrette over the hot greens. Serve warm, or chill and serve cold later.
NOTE: This vinaigrette can also be used over 6 ounces mixed Asian greens (tatsoi, mustard, mizuna and pea shoots) for a light salad. Or, trim, then julienne the leaves of a small Chinese cabbage. Thinly slice 4 scallions and quickly sauté them in a little sesame oil. Place cabbage in a large serving bowl, add vinaigrette and toss well. Sprinkle with scallions and ½ cup chopped roasted peanuts.
from Saveur Magazine, March/April, 1995