Tony came back from the grocery store today with a bunch of fresh Broccolini for me (love that guy!). I've had broccolini in restaurants before and I haven't been a great fan of it mainly because I've found that a lot of restaurants under cook it and the stems are chewy and very fibrous. Today, it became New Veggie #33. A quick Google search ensured that I could get the stems done well without making the florets completely mushy ... blanching!! What a wonderful technique that is :-)
Prep Time: 10-12 min
- 10-12 stalks of Broccolini
- 1-2 tsp Ginger Garlic paste
- 2-3 tbsp Low-Sodium Soy Sauce
- 1/8 cup Vegetable Broth
- Freshly cracked black-pepper to taste
Trim ends of broccolini stalks and rinse well in tap water, set aside. Bring 3-4 cups of water to a rolling boil and blanch the broccolini for 2 minutes. Meanwhile prepare a bowl of ice water and using a set of tongs, lift each stalk gently out of the boiling water and transfer straight into the ice water. This stops the cooking process.
Then, line a skillet with vegetable broth and once heated, add ginger-garlic paste and soy sauce. Once the garlic and ginger are fragrant, drain the broccolini and transfer into the skillet. Toss for a couple of minutes and serve immediately. Garnish with freshly cracked black pepper.
I used the remaining sauce as a garnish as well. I ate it with my Basil mashed potatoes (with fresh basil, and soy milk). The sauce served as an excellent replacement for gravy on the potatoes. An excellent combination.
|Stir-Fried Broccoli with Basil Mashed Potatoes|
* This is a 'no added salt' recipe i.e. no salt is added over and above what is already in the condiments.