Sauteed Broccoli With Toasted Garlic, Orange and Sesame

• 1 medium head broccoli
• 2 teaspoons sesame seeds
• 2 tablespoons olive oil
• 2 1/2 tablespoons thinly sliced garlic cloves
• 1/4 to 1/2 teaspoon red pepper flakes
• 1/2 teaspoon salt
• 1 tablespoon oyster sauce
• 1/2 teaspoon finely grated orange peel

1. Rinse broccoli.
2. Cut off thick stem where it meets slender stalks, and reserve.
3. With sharp paring knife separate stalks into florets, leaving stems about 1 1/2 inches long on each.
4. Cut pieces in two lengthwise and lay flat-side down.
5. Cut each piece lengthwise in two and repeat until you have 3-inch-long carved floret and stem pieces of approximately equal thickness (about 1/2-inch) top to bottom.
6. Peel tough skin from stems, and cut crosswise into 1/4-inch medallions.
7. There should be 12 ounces of broccoli, about 7 cups.
8. Set aside.
9. Toast sesame seeds in large nonstick skillet over low heat until golden, about 5 minutes.
10. Transfer to small bowl, and set aside.
11. Place olive oil and garlic in skillet over low heat.
12. Toast garlic, stirring frequently, until garlic is deep golden brown, about 6 minutes.
13. Add pepper flakes to hot oil, and stir.
14. Transfer to small bowl, and set aside.
15. Toss broccoli, salt and 1/4 cup water in same skillet, cover and set over high heat.
16. Cook until broccoli is tender, shaking pan and stirring once, 4 minutes.
17. Uncover skillet (water should be gone), and toss.
18. Stir in garlic and oil, oyster sauce and orange peel.
19. Transfer to warm serving platter, and sprinkle with sesame seeds.

head broccoli, sesame seeds, olive oil, garlic, red pepper, salt, oyster sauce

Taken from cooking.nytimes.com/recipes/8253 (may not work)