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Author Notes: This works as a great side dish to a light baked white fish, or you could always stir fry some beef or chicken as well and serve it all over noodles. Here I use broccolini, but I use chinese broccoli when I can get my hands on it. It also works well with regular broccoli. —Oops! Were you gonna eat that?
Stir Fry Sauce
- 1 1/2 teaspoons toasted sesame oil
- 1/2 teaspoon hot chili oil (you can use red chili flakes if you can't find this)
- 1/4 cup soy sauce (low sodium is fine)
- 1 tablespoon rice vinegar
- 1 1/2 tablespoons brown sugar
- 1 1/2 tablespoons canola oil (or other flavorless oil)
- 2 cloves garlic, minced
- 1 inch pieces ginger, grated on a microplane
- 1 1/4 pounds broccolini
- sesame seeds, optional
- Make the stir fry sauce: in a small bowl, add all the stir fry sauce ingredients. Stir to dissolve the sugar. Set aside.
- In a large frying pan, heat the canola oil over medium heat. Add the garlic and ginger. Stir constantly for 30 seconds, making sure the garlic doesn't burn.
- Add the broccolini, turning to coat in the oil. Stir fry for 2-3 minutes.
- Give the stir fry sauce a good stir and pour into the pan. Turn the broccolini to coat and then cover the pan. Steam for 5 minutes.
- Uncover the pan and continue to stir fry for another 3-5 minutes, until the broccolini is still bright green, but the stems have become slightly tender. (Note: I like my vegetables a bit "al dente," if you prefer yours more fully cooked, let them go a bit longer than 5 minutes).
- Transfer the broccolini to a serving plate. Let the stir fry sauce continue to simmer and reduce in the pan until it becomes almost syrupy, a few more minutes.
- Drizzle a few spoonfuls of the reduced sauce over the broccolini and sprinkle with some sesame seeds, if desired.