I used broccoli, because that's what I had on hand. I'm not crazy about broccoli - mostly I eat it because it's healthy, not because it's tasty. This was good! A nice side veg when you're making an Asian meal. Quick and easy to prepare and doesn't require a lot of exotic ingredients. Will definitely make again.
Ginger-Sesame Broccoli Rabe
Broccoli rabe is first boiled to eliminate some of its bitterness, then it's stir-fried with an aromatic combination of ginger, garlic, and sesame oil. Serve hot or at room temperature atop an Asian noodle salad or alongside steaks or roast chicken.
More From Cooking Light
- Calories: 65
- Calories from fat: 48%
- Fat: 3.5g
- Saturated fat: 0.3g
- Monounsaturated fat: 1.9g
- Polyunsaturated fat: 1.2g
- Protein: 4.1g
- Carbohydrate: 5.6g
- Fiber: 0.0g
- Cholesterol: 0.0mg
- Iron: 1mg
- Sodium: 230mg
- Calcium: 54mg
- 1 1/2 pounds broccoli rabe (rapini), cut into 2-inch pieces
- 1 tablespoon canola oil
- 1 teaspoon minced peeled fresh ginger
- 1 garlic clove, minced
- 1 1/2 teaspoons dark sesame oil
- 1/2 teaspoon salt
- 1/4 teaspoon crushed red pepper
- 1. Cook broccoli rabe in boiling water 3 minutes or until crisp-tender. Drain and plunge into ice water; drain well.
- 2. Heat canola oil in a large skillet over medium-high heat. Add broccoli rabe, ginger, and garlic to pan; stir-fry 2 minutes or until thoroughly heated. Remove from heat; stir in sesame oil, salt, and pepper.
Only you will be able to view, print, and edit this note.Add Note