I think it must have been thrilled to be pulled out if it's clear sleeve and laid on the counter beside a bowl of freshly picked, washed and chopped broccoli.

Gingered Broccoli (Moosewood Restaurant Cookbook)
1 head broccoli, cut into spears
1 tbsp. grated ginger root (I used the same amount minced ginger from a jar)
2 garlic cloves, sliced
1/4 cup rice vinegar
1 tbsp. hoisin sauce or sugar (I used brown sugar)
2 tbsp. soy sauce
Combine all ingredients except broccoli in a sauce pan and bring to a boil. Add broccoli spears. Cover and steam 7-10 minutes or until broccoli is tender, stirring occasionally. Serve with sauce drizzled over top.

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