Broccoli with Orange Sauce
The broccoli was stir-fried. For the orange sauce: start with 1 tbs. of sunflower oil in a wok, quickly stir-fry 2 cloves of minced garlic, about a 1/2" of microplaned ginger, 1 small diced jalapeno, 1 tsp. five-spice powder and 1 tsp. Szechuan peppercorn (about 45 seconds). Whisk in the juice of 2 oranges (about 1/2 cup), microplane the zest from the oranges, add a splash of water, 1 tbs. rice wine vinegar, 3 tbs. brown sugar and bring to a boil. In a separate bowl, whisk 1 tbs. cornstarch with 2 tbs. of water, then whisk it into the sauce. Add a splash of tamari to taste. Eat already!