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1
Rinse broccoli.
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2
Cut off thick stem where it meets slender stalks, and reserve.
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3
With sharp paring knife separate stalks into florets, leaving stems about 1 1/2 inches long on each.
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4
Cut pieces in two lengthwise and lay flat-side down.
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5
Cut each piece lengthwise in two and repeat until you have 3-inch-long carved floret and stem pieces of approximately equal thickness (about 1/2-inch) top to bottom.
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6
Peel tough skin from stems, and cut crosswise into 1/4-inch medallions.
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7
There should be 12 ounces of broccoli, about 7 cups.
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8
Set aside.
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9
Toast sesame seeds in large nonstick skillet over low heat until golden, about 5 minutes.
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10
Transfer to small bowl, and set aside.
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11
Place olive oil and garlic in skillet over low heat.
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12
Toast garlic, stirring frequently, until garlic is deep golden brown, about 6 minutes.
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13
Add pepper flakes to hot oil, and stir.
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14
Transfer to small bowl, and set aside.
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15
Toss broccoli, salt and 1/4 cup water in same skillet, cover and set over high heat.
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16
Cook until broccoli is tender, shaking pan and stirring once, 4 minutes.
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17
Uncover skillet (water should be gone), and toss.
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18
Stir in garlic and oil, oyster sauce and orange peel.
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19
Transfer to warm serving platter, and sprinkle with sesame seeds.
