To whip up this Chinese-Style Broccolini recipe, you’ll need to julienne fresh ginger root. If that doesn’t exactly excite you, then try grating it with a microplane instead. My personal preference is to either enjoy eating a sautéed, seasoned sliver of fresh ginger or have it “melt” into the other ingredients. Regular grating (like with a box grater) would kind of sprinkle the broccolini with little “flecks”, and that just doesn’t feel right to this Chinese-Italian cook.
Here’s why you should try this recipe.
It’s just so damn fast to make. No matter what your protein selection might be, prepare this broccolini while the rice finishes–it’s an easy win.
The recipe is written for Paleo, but can easily be modified by using soy sauce in place of coconut aminos. Same with the coconut oil, if you’d rather use something like avocado oil (my next recommendation).
And, PS: the pack of broccolini at Trader Joe’s is exactly the right amount for this recipe.
Let me know how it went!
After you get a chance to make this, I’d love to know how it went. What did you end up serving it alongside? Did you make any substitutions? Put your own spin on it? Let’s swap ideas in the comments below.
- Heat a pan to medium-high temperature on the stove top and melt in the coconut oil
- If it's dry and tough, trim about a half inch off the stem of the broccolini.
- Peel the ginger root and julienne; mince the garlic.
- Add the broccolini to the hot pan, allow to cook undisturbed for about 1 minute to pan-roast. Then add the ginger and garlic and mix together.
- Continue cooking for about 3 minutes, then add the coconut aminos (or soy sauce). The aminos will deglaze the pan quickly–this part will only take about 1 minute. Be sure to stir the vegetables in the pan while adding the aminos; this will also glaze them in the pan juices.
- Transfer the vegetables and sauce to a serving dish, finish with a sprinkle of toasted sesame seeds.