Asian Greens - Broccoli

This side dish is surprising. It isboth sweet and spicy, incorporating the flavours of China--and a touch of Canadian maple.

Sauce
6 tbl dark soy sauce
4 tbl white vinegar
2 tbl red wine
2 tbl vegetable water (optional)
2 tbl orange juice
4 tbl maple syrup (Grade B or C, not A)
3 tbl brown sugar
1 tbl butter
1 inch minced ginger
2 cloves garlic
dash ground cinnamon
dash ground anise
1 dried red chili, seeds discarded to taste (the more seeds, the spicier the sauce)
5-6 1/8 inch slices green jalepeno peppers
¼ cup halved or sliced almonds
¼ halved cashews

Vegetables
2 celery stalks, cut into 2 inch peices
1 zucchini, cut into 1” slices and quarter these
2 branches broccoli, trim the stalks into bite sized peices and attractive florets
4-5 branches sui choy, trimmed for manageable eating
1 carrot, sliced in medium (3”) lengths, ¼ inch thick

Melt butter and saute garlic lightly, adding liquid ingredients and spices, then the nuts. Bring to a boil and then simmer to soften the nuts. Put aside.

Clean and trim vegetables. Blanch and then stir fry lightly in oil (peanut or olive).

Toss with the sauce. Serve hot on a sizzling iron plate, if you have one.