This crunch salad is tasty straight out of the pan, and it's also delicious chilled — in the unlikely case there are leftovers!

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Servings:
4
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Ingredients

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Directions

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  • In wok or large skillet, heat 3 tbsp. oil over high. Add broccoli and cook, stirring, until crisp-tender and charred in spots, 6 to 8 minutes; season. In bowl, whisk ponzu, vinegar, garlic and 2 tsp. oil; toss with broccoli to coat. Top with cilantro, nuts and chile.

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