Broccoli With Vinegar And Hot Chili Oil

• 16 ounces whole broccoli or 8 ounces broccoli florets (3 1/2 to 4 cups)
• 1 tablespoon red-wine vinegar
• 2 teaspoons hot chili oil

1. If you are using whole broccoli, remove tough stems, and cut into florets.
2. Steam the florets for about 7 minutes.
3. Drain.
4. Mix the vinegar and oil, and drizzle over the broccoli.
5. Serve.

broccoli, redwine vinegar, hot chili oil

Taken from cooking.nytimes.com/recipes/6071 (may not work)