Title: Spicy Cold-Tossed Broccoli
 Categories: Salads
      Yield: 6 servings
 
      1 bn Broccoli (about I pound)
    1/4 ts Reduced sodium soy sauce
      1 tb Granulated sugar
      2 tb Rice vinegar
      2 qt Water
      2 tb Oriental sesame oil
      1 tb Minced garlic (3 cloves)
      1 tb Minced fresh ginger
    3/4 ts Dried red pepper flakes or
           -dried chile flakes
 
  With sharp knife, peel away tough, outer skin covering stem of
  broccoli. Cut away florets, cutting up larger pieces on diagonal. Cut
  stems into 1-inch sections. Combine soy sauce, sugar and vinegar in
  small bowl, stirring until sugar has dissolved. Set aside.
  
  Heat water in large pan until boiling and add broccoli. Return to
  boil and cook until stems and florets are just tender, about 3
  minutes. (jab pieces with sharp knife--it should go through stems
  easily.) Drain in colander and rinse under cold running water to
  cool. Drain thoroughly and place in mixing bowl.
  
  Heat wok or skillet over high heat. Add sesame oil and heat until
  hot. Add garlic, ginger and red pepper flakes and stir-fry about 10
  seconds until fragrant. Add soy sauce mixture and cook about 30
  seconds, stirring constantly. Pour sauce over broccoli, tossing to
  coat. Let stand at least 30 minutes at room temperature, or cover
  with plastic wrap and chill several hours before serving. Serve at
  room temperature or cold.
  
  Per serving: 72 calories (12 percent from protein, 34 percent from
  carbohydrate, 54 percent from fat), 2 grams protein, 7 grams
  carbohydrate, 5 grams fat, 0 cholesterol, 31 milligrams sodium.
  Exchanges: 1 vegetable, 1 fat.
  
  From the Oregonian's FOODday, 1/19/93.