1 large bunch (approximately 1 lb) broccoli, cut into florets (reserve stems for another dish)
2 Tbsp reduced-sodium soy sauce
2 Tbsp peanut butter
1 Tbsp sesame oil
1 tsp shao hsing wine
1/2 tsp Sriracha
2 Tbsp water
Pinch of kosher salt
Pinch of fresh black pepper
White or black sesame seeds (or some of each), toasted, for garnish
Bring a sauce pan of water to a boil, and fill a mixing bowl with cold water and ice cubes.
Drop the broccoli florets into the boiling water. Cook for one minute. Scoop out the broccoli with a strainer or slotted spoon, and drop into the ice water. (This will stop the cooking and set the bright green color.)
In a blender, combine the soy sauce, peanut butter, sesame oil, shao hsing wine, Sriracha, 2 tablespoons of water, salt, and pepper. Blend until smooth.
Drain the broccoli and add to a serving bowl. Pour on just enough of the peanut dressing (you might have leftover dressing; refrigerate it for up to two weeks.), and toss gently. Sprinkle with sesame seeds.