From Moosewood Restaurant Daily Special
1 large garlic clove, minced or pressed
1 tsp grated fresh ginger root
2 Tbsp vegetable oil
2 Tbsp rice vinegar
2 tsp soy sauce
1 large broccoli stalk, peeled and cut into spears
2 medium carrots, peeled and cut into 21/2 x ¼ inch sticks
Whisk together all of the marinade ingredients and set aside. In a large saucepan, blanch the broccoli spears in boiling water for about 2 minutes. Stir in the carrots and continue to simmer for 5 minutes or less, until both vegetables are just tender and still brightly colored. Drain them and transfer to a serving bowl.
Pour the marinade on the vegetables and toss well. Refrigerate or set aside at room temperature for about 20 minutes to allow the flavors to mingle and permeate.