This dish is a constant favourite at our house. Over and over again the platter comes back empty. Get a couple pounds of brocolli.

With stems is good. trim the small leaves from the stems and a bit of the end of the stem.

Cut the Broccoli so the individual flowerettes have a long piece of stem with them. I just rotate the broccoli and trim off the piece that gives me a full little head of broccoli with a chunk of stem.

Blanch the broccoli in boiling ware for 6 minutes -Drain the broccoli and put cold water on the broccoli to stop the cooking

in a small pan toast a couple of table spoons of sesamee seeds -mix the sesame seeds with 1.5 tablespoons peanut oil, 1 table spoon sesamee oil and mince 6 cloves of garlic and add 2 tablespoons of soy, and mince 3-4 scallions

pour this mixture on the broccoli and roll the whole mess around until the broccoli is coated with the sauce.

arrange the pieces on a platter and put it in the refrigerator for an least an hour or more. 

Enjoy

Thanks go to Ken Hom and his book Chinese Cookery - He is a starting point for all my Chinese / California-izd Recipes