ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Ginger-Garlic Broccolini

Becky Luigart-Stayner
Yield 4 servings
Broccolini is a cross between broccoli and Chinese kale; sometimes it's labeled "baby broccoli." It has a subtle peppery bite and crunchy texture.

Ingredients

  • 1 tablespoon canola oil
  • 2 teaspoons minced peeled fresh ginger
  • 1/4 teaspoon crushed red pepper
  • 2 garlic cloves, minced
  • 1 pound Broccolini, trimmed
  • 3/4 teaspoon salt
  • 1/4 cup mirin (sweet rice wine)
  • 1/4 cup water

Nutrition Information

  • calories 109
  • caloriesfromfat 29 %
  • fat 3.5 g
  • satfat 0.3 g
  • monofat 2.1 g
  • polyfat 1.1 g
  • protein 3.7 g
  • carbohydrate 12.4 g
  • fiber 1.3 g
  • cholesterol 0.0 mg
  • iron 0.9 mg
  • sodium 472 mg
  • calcium 75 mg

How to Make It

  1. Heat oil in a large nonstick skillet over medium-high heat. Add ginger, pepper, and garlic; sauté 30 seconds. Add Broccolini and salt; sauté 2 minutes. Add mirin and water; cover and cook over low heat 10 minutes or until tender.