Broccolini is a green vegetable similar to broccoli but with smaller florets and longer, thin stalks. My local farm stand had it available and though my prior experience with it at a restaurant wasn’t great I was game to try it at home. I decided to treat it like I might regular broccoli, with a high heat cooking method and a bit of spice.
Broccolini with Garlic and Soy
Prep time: 10 minutes
Total time: 20 minutes
- 1 lb. broccolini, stems trimmed, cut into 2″ pieces
- 1 Tbsp. olive oil
- 2 cloves garlic, finely minced
- 1/3 cup soy sauce
- 2 tsp. fish sauce
- 1 tsp. sambal oelek (or 2 seeded and finely chopped red fresnos chiles)
- Combine the soy and fish sauce together. Set aside.
- Heat the oil in a 12″ non-stick skillet over medium until shimmering. Add the garlic and stir constantly for about 30 seconds.
- Add the broccolini and soy/fish sauce. Toss to coat the broccolini and cover the pan. Cook for 4 minutes without disturbing.
- Uncover and toss the broccolini again. Recover and cook another 4 minutes.
- Remove the cover and set it aside. Toss the broccolini again and stir in the sambal oelek. Cook for 2-3 minutes until most of the liquid has evaporated.
- Taste for salt, and heat; adjust if desired. Serve as a side with roast chicken or over white rice.
In its purest form the Indonesian condiment sambal oelek consists of freshly ground hot red chiles with some salt and vinegar for flavor and preservation. We find it in the “ethnic foods” aisle wedged between the Japanese and Chinese sauces.