My daughter, who has examined many religions, said the broccoli with chili oil was a sensation at a Buddhist breakfast. I suppose you could say this got rave reviews from vegetable experts.

What this recipe shows:

How much of the white vein-like material that holds the seeds in the pepper you include determines the heat imparted by the pepper.

This is a vinaigrette without the vinegar. Some flavor components dissolve in oil and some in water or water-type liquids like vinegar. This recipe contains both oil and water to carry more flavors. The water replaces vinegar to prevent acidity from discoloring the vegetables (see Note).

Note: This oil is also excellent on other vegetables. Do not use strong olive oil; its flavor will interfere.

• 1 medium jalapeno with half of the seeds and veins removed, minced
• 1 shallot, minced
• 1/3 cup peanut, corn, or blended vegetable oil (see Notes)
• 3 tablespoons water
• 1/2 teaspoon sugar
• 1 teaspoon salt
• 1/4 teaspoon white pepper
• 1-1/2 bunches steamed broccoli (about 4 stalks)

Steamed Broccoli
Trim the florets into pieces about 1-1/2 inches long. Peel away any tough part at the bottoms of the stalks, then slice stalks on the diagonal into 1/2-inch slices. Steam the slices for 2 minutes, then add the florets and steam an additional 5 minutes. Drain, toss with Chili Oil (recipe follows), and serve immediately.

To steam ahead, rinse the broccoli in cold water immediately after steaming to stop cooking. Drain well and store refrigerated in a tightly sealed zip-top plastic bag. When ready to serve, toss with the dressing and reheat briefly over medium heat in a large skillet. Serve immediately.

Chili Oil
Enough for 1-1/2 bunches (about 4 stalks) of steamed broccoli

Heat the jalapeno, shallot, and oil in a small saucepan over medium heat for several minutes. Let stand for 5 to 10 minutes for flavors to meld. While the oil is still warm, stir in water, sugar, salt, and pepper. When ready to serve, spoon the flavored oil over the broccoli and toss gently.