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bold broccolini with garlic and ginger

The broccoli can be boiled the day before and stored in the refrigerator.  Remove from the refrigerator a least an hour before and then prepare with the sesame oil, garlic and soy when you are ready to serve.

 

bold broccolini with garlic and ginger

The broccoli can be boiled the day before and stored in the refrigerator.  Remove from the refrigerator a least an hour before and then prepare with the sesame oil, garlic and soy when you are ready to serve.

 

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Ingredients

Recipe serves: 8
2 bunches Broccolini or Chinese Broccoli (gai lan)
1 tablespoon sesame oil
4 large cloves garlic, minced
4 tablespoons soy sauce
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thoughts&stories

Chinese broccoli looks like what we normally find in the grocery aisle but tends to be a bit longer and thinner.  Any type broccoli works with this recipe but to stay within the Asian theme, I like to use what is called Gai Lan (Cantonese) or Jie Lan (Mandarin).  You can also use regular broccoli or sprouting broccoli for the recipe with the same delicious results.

 

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bold broccolini with garlic and ginger
  • time
    20
  • serves
    8
  • skill level
    Easy

Ingredients

Directions

1
Done

Trim and peel the broccolini stems but keep long - if there are large leaves on the top keep them on, but remove any leaves on the stalk.

2
Done

Bring a large pot of water to a boil. I do not salt the water because of the soy sauce but you may want to lightly salt.

3
Done

Add the broccolini and cook uncovered until just tender which should be about 4 minutes. Drain and set aside.

4
Done

In a medium saucepan over medium heat, add the sesame oil and garlic. Gently saute garlic until soft- do not brown you just want to release the lovely flavor. It should take 3-4 minutes.

5
Done

Toss the broccolini into the saucepan with garlic and sesame oil and coat well. Add the soy sauce.

6
Done

Serve immediately or remove from burner, set aside. When ready to serve, heat over low flame until hot.