Description
Spicy sauteed garlic broccolini with sesame – a quick & easy, Asian-inspired side dish that’s great with salmon, chicken, or tofu! Vegan & gluten free.
Ingredients
- 1 lb broccolini (sometimes labeled as baby broccoli)
- 1 Tbsp sesame oil
- 2 Tbsp vegetable oil
- 2 tsp fresh garlic, minced
- 1 Tbsp fresh chili paste (such as Sambal Oelek)
- 1 tsp granulated sugar
- 1 Tbsp rice wine vinegar
- 1 Tbsp sesame seeds
- Kosher salt and freshly-ground black pepper, to taste
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 served immediately. Enjoy!!
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).
