Break or slice broccoli into bite-sized florets (save vitamin-rich stems for a rich, pureed vegetable soup.) Steam florets until vivid green and crisp-tender. Drain them in a colander and set aside in a large bowl. In a smaller bowl, whisk together rice wine vinegar (one part) and sesame oil (three parts) and add fresh, minced garlic, fresh grated ginger, salt and pepper to taste. Pour dressing over broccoli florets and sprinkle toasted almonds over the top.