Broccolini is a cross between broccoli and Chinese kale; sometimes it's labeled "baby broccoli." It has a subtle peppery bite and crunchy texture.
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
How to Make It
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.
OK. I used what I had on hand and it was still good. I freeze ginger root and then grate it off the frozen chunk as needed, so that was my ginger source. I had frozen broccoli on hand, so I used that. I had just plain rice cooking wine, so I used that and added about a tsp of sugar. And I didn't have any crushed pepper, so I left that out. I also accidentally overcooked the broccoli. Still, it was a yummy side dish and I'll do it again and not shell out for broccolini or fancy rice wine.
I make this recipe with broccoli and it's my kids favorite way to eat it. They ask for it every time I'm making broccoli. It is somewhat sweet, probably why they like it, but my husband and I like it too.
This was good but could be better. Next time I would saute some onion slices after the ginger and garlic cook a bit. I would double the red pepper and add black pepper. I would also only add 2 Tbsp of mirin and get the other 2 Tbsp of liquid from something less sweet and a little tangy like lemon juice or rice wine vinegar. The method itself is great as long as you move your broccolini in the pan a lot before the lid goes on so that it doesn't get burned.
This dish was okay. I didn't really care for the flavor; I thought the mirin made it too sweet. I actually couldn't taste ginger or garlic. I tasted the sweetness of the mirin and the spiciness of red pepper flakes. Next time I would leave out the mirin and use vegetable stock or something like that. And I would increase the ginger and the garlic for more flavor. I also had to cook it longer than stated to get the stalks edible.
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