Winter Veggies: You’re Going to Love Broccolini

Broccolini, quickly stir fried with garlic and ginger

What’s not to like about broccolini? In the milder parts of California, it grows  year round, it’s quick and easy to cook, great nutritionally, and it tastes so good. I bought a bunch of organic broccolini at the Vallejo farmer’s market this morning, and literally within minutes after arriving at home was eating  the dish you see above. And although it was meant to be two servings, I confess that I quickly polished off the whole lot. Here’s how I did it:

It's not young broccoli, but is a cross between broccoli and the Chinese green gai lan.

Half a bunch, trimmed, with thinly-sliced garlic and ginger root

First of all, I used only half the bunch, I trimmed the ends on the diagonal, sliced up 3 cloves of garlic, and peeled and sliced a 3/4-inch piece of ginger root.  Then I got out the wok, assembled the other ingredients: salt, dark sesame oil, canola oil, soy sauce and water (French cooks call this the mise en place). It’s important to get all this together first, because once you start, it goes really fast.

Using a high flame, heat  the wok until it’s really hot, toss in about a teaspoon each of the oils, then the ginger and garlic and stir fry for about 30 seconds, then add the broccolini and a little pinch of salt, stir fry about two minutes, then add about a teaspoon of soy sauce,  1/4 cup of water, cover and steam for 1 1/2 to 2 minutes.  Uncover, stir quickly again, check seasoning.  Eat immediately!  If you want to jazz it up, you could toss in a teaspoon of mirin, or some red pepper flakes, a little squeeze of lemon juice or make it a main course by adding deep-fried tofu or other protein of your choice. You won’t regret adding broccolini to your vegetable repertoire.

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One response

  1. Pingback: Signs of Spring: Wild Mustard in the Napa Valley « Macro Chef's Blog

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