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 2-1/2 x ¼ inch sticks

Whisk together all of the marinade ingredients (1st 5 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.