1 pound broccoli 

1/4 C. smooth or chunky peanut butter 

2 T. rice vinegar 

1 T. reduced-sodium soy sauce 

1 1/2 tsp. brown sugar 

1 clove garlic, minced 

1 tsp. asian chile sauce 

2 T. hot water 

 

Cut the broccoli into long spears. Fill a large bowl with ice cubes and water to cover. Bring a large saucepan of salted water to a boil. Add the broccoli spears and cook just until bright green and slightly tender, about 3 minutes. Drain and immediately transfer the broccoli to the cold water to stop the cooking. When cool, drain well and blot dry. In a medium bowl, combine the peanut butter, vinegar, soy sauce, sugar, garlic, and chile sauce. Whisk together, adding hot water as necessary to make a sauce. Serve with the broccoli spears.