Chinese Broccoli Salad With Sesame Sriracha Dressing

• For the salad:
• 1 1/2 pounds Chinese Broccoli
• Sesame Sriracha Dressing
• 1 garlic clove, minced
• 2 tablespoons ponzu sauce
• 1 teaspoon Sriracha (or more)
• 2 tablespoons toasted sesame oil

1. Fill a large bowl with water and ice. Set aside.
2. Trim ends from Chinese broccoli, then cut in half crosswise, separating the leaves from the stalks. If any stalks are thick, cut them in half lengthwise.
3. Heat about 1 inch of water in a large lidded pot or wok, bring to boil. Lay stems in an even layer in the boiling water and place the leaves across the top. Cover and let steam for 3 to 5 minutes, until it has reached your desired tenderness.
4. With a slotted spoon, transfer broccoli to ice bath.
5. While the broccoli cools, prepare the dressing. Combine garlic, ponzu sauce, and Sriracha in a small bowl, then slowly drizzle in the sesame oil, whisking constantly. Set aside.
6. Using a slotted spoon, transfer the cooled broccoli to a serving bowl. Pat dry with a clean kitchen towel or paper towels.
7. Drizzle dressing over broccoli and toss to coat evenly. Serve.

salad, chinese broccoli, dressing, garlic, ponzu sauce, sriracha, sesame oil

Taken from food52.com/recipes/23142-chinese-broccoli-salad-with-sesame-sriracha-dressing (may not work)