| Prep Time | 5 minutes |
| Cook Time | 15 minutes |
| Servings | serves |
Ingredients
- 1 pound Broccolini sometimes labeled as baby broccoli
- 1 tablespoon Sesame Oil
- 2 tablespoons Vegetable Oil
- 2 teaspoons Garlic Cloves minced
- 1 tablespoons Chilli Paste such as Sambal Oelek
- 1 teaspoon Cane Sugar
- 1 tablespoon Rice Wine Vinegar
- 1 tablespoon Sesame Seeds
- Salt and Black Pepper to taste
Ingredients
| |
Instructions
- Trim any rough ends/bits off of the broccolini stalks. Cut thicker stalks (greater than 1/2-inch) in half lengthwise. Fill a large bowl with ice water, set aside.
- Bring a large pot of salted water to a boil. Add the broccolini, and cook for 2 minutes. Use a slotted spoon to transfer to the ice water to stop the cooking process.
- Meanwhile, heat the sesame oil and 1 Tbsp of the vegetable oil in a large skillet over medium-high heat until shimmering. Add the garlic, and cook until softened and fragrant, about 1 minute. Stir in the chili paste and sugar, and cook for another 30 seconds or so.
- Drain the broccolini, and gently pat (mostly) dry with a paper towel. Add the broccolini to the skillet, and drizzle with the remaining oil and vinegar. Sauté for 1-2 minutes, until tender but still bright green (think vibrant, al dente, not limp). Season with salt and pepper, to taste. Sprinkle with the sesame seeds. Best enjoyed immediately!
Recipe Notes
Notes Look for fresh chili paste (my favorite is Sambal Oelek) in Asian supermarkets, well-stocked grocery stores, and on Amazon. Chinese broccoli or broccoli rabe can easily be substituted for the broccolini (though will be a bit more bitter).
Share this Recipe