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