Ginger-Garlic Broccolini

Becky Luigart-Stayner

Broccolini is a cross between broccoli and Chinese kale; sometimes it's labeled "baby broccoli." It has a subtle peppery bite and crunchy texture.

Yield: 4 servings
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 109
  • Calories from fat: 29%
  • Fat: 3.5g
  • Saturated fat: 0.3g
  • Monounsaturated fat: 2.1g
  • Polyunsaturated fat: 1.1g
  • Protein: 3.7g
  • Carbohydrate: 12.4g
  • Fiber: 1.3g
  • Cholesterol: 0.0mg
  • Iron: 0.9mg
  • Sodium: 472mg
  • Calcium: 75mg

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

Preparation

  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.
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