Broccolini is a trademark name for a cross hybrid of broccoli and Chinese cabbage. It is amazingly good. The vegetable has a little sweetness to it and peppery taste which makes it different from other types of broccoli. The stocks are long and very tender when cooked. I didn’t even take the leaves off and cooked the whole stalk in one piece. The floret at the end of the stalk is very delicate so you only need to cook it for a short time until it is tender crisp.
The little bundle of this broccoli caught my attention last week end when I was finally able to go grocery shopping. The color was amazing and so I just had to buy it for a treat. The bundle had a little tag that gave cooking instructions but I found this recipe idea that I adjusted to what I had on hand.
Broccolini Zesty Stir Fry Side Dish
- 1/2 pound broccolini
- 1/2 teaspoon salt
- 1/4 teaspoon five spice Chinese
- 2 cloves garlic sliced thin
- 1/4 cup thinly sliced onion
- 1/4 cup chopped sweet red pepper
- 2 tablespoons olive oil or grapeseed oil
- 1/8 teaspoon red pepper flakes
- 2/3 water
- 1 tablespoon corn starch mixed with 2 tablespoons water
In a medium skillet or small wok add oil and heat over medium heat. Add garlic, onion, sweet red pepper. salt, five spice and red pepper flakes. Cook for 3 minutes stirring until onions are wilted and mixture is fragrant.
Add washed broccolini stocks to the hot mixture and stir fry for 2 minutes by lifting the stocks to flip to cook on all sides to coat with mixture. When the broccolini is bright green add water and simmer for 5 minutes.
Stir in corn starch mixture to thicken the remaining sauce in pan. It will only take a minute. Remove to serving dish immediately the broccolini should be bright green. You don’t want to over cook.