Broccolini is a cross between broccoli and Chinese kale and is sometimes (though less and less often) called baby broccoli. It’s bitter and goes great with ingredients like ginger, sesame, soy, and even fish sauce. It has a natural affinity for garlic and olive oil, and is most often served that way in Italian households, but we love this version’s unexpected bold flavors, which go on an Asian excursion.
The 7/20: If you have these items in your arsenal, recipes categorized by 7/20 can be made with 7 or fewer additional ingredients in only 20 minutes of active cooking time.
- 2 cups ( about 1 bunch) broccolini
- 2 tablespoons vegetable oil
- One 2- inch piece ginger, peeled and minced
- 2 cloves garlic, finely chopped
- 1 tablespoon sesame seeds
- 1 tablespoon soy sauce
- 1 tablespoon fish sauce
- 1/2 lemon, juiced
- 2 tablespoons red wine vinegar
- 1/4 teaspoon chili flakes
- salt, to taste
- In a large pot of boiling salted water, add the broccolini and cook for 2 minutes. Strain and rinse with cold water to stop it from cooking any further.
- In a large saute pan over medium heat add the vegetable oil. Add the ginger, garlic, and sesame seeds and cook for 2 minutes, stirring constantly so they don't burn. Add the broccolini and toss to heat.
- Add the soy sauce, fish sauce, lemon juice, vinegar and chili flakes and stir until the broccolini is heated through, about 2 minutes. Serve.