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

1. 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.

2. 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