INGREDIENTS 1 cup bread-and-butter pickles, drained, plus 1/2 cup of their brine 1 clove garlic, finely chopped 1 tablespoon finely chopped peeled fresh ginger root 2 tablespoons Asian chili sauce, such as Sriracha, sambal oelek or gochujang 1 teaspoon toasted sesame oil 1 medium head broccoli (about 1 1/4 pounds), chopped into florets, stalk thinly
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