This makes enough sauce for several pounds of broccoli. The sauce keeps well for up to a month in the refrigerator and can be used as a dipping sauce for other vegetables, grilled meats and seafood, rice, or pot stickers.
Red pepper flakes give this sauce a tiny kick. It is a bit more than black pepper when the sauce is first made but after a day or two in the fridge the spice can develop quite a bit. You can choose to omit the red pepper flakes if you are sensitive to spice. Both versions of the sauce are good though my favorite is with the tiny bit of heat from the red pepper.