Broccoli Di Ciccio Recipe

Prep broccolini

Trim the ends of the broccoli di ciccio: remove any tough lower inches so stalks are uniform. If stalks are thick, halve them lengthwise. Rinse and dry thoroughly.

Prepare lemongrass

Peel away the dry outer layers of the lemongrass and finely mince the white inner stalks until you have about 2 tablespoons. Smash the minced lemongrass with the side of a knife or pestle briefly to release oils (bruising).

Make sauce

In a small bowl combine curry powder, fish sauce, soy sauce, lime juice, water, and brown sugar; stir until sugar dissolves. Set aside.

Sear aromatics

Heat a large skillet or wok over medium-high heat until hot. Add neutral oil and swirl. Add the minced lemongrass, sliced garlic, grated ginger, and sliced Thai chili. Stir-fry 30–45 seconds until fragrant and garlic just begins to color, taking care not to burn.

Cook broccoli di ciccio

Add the prepared broccoli di ciccio to the pan and toss to coat in the aromatics. Sear undisturbed for 1 minute to develop color, then stir-fry for another 1 minute.

Steam and finish

Pour the sauce mixture over the broccoli and immediately cover the pan with a lid. Reduce heat to medium and steam for 2–3 minutes until stalks are bright green and just tender (crisp-tender). Remove lid and increase heat to medium-high to evaporate any excess liquid, about 30–60 seconds.

Season and glaze

Stir in chili crisp and sesame oil, toss to coat evenly so the glaze clings to stalks. Taste and adjust seasoning with salt, pepper, or another ½ teaspoon fish sauce if needed.

Finish and serve

Transfer to a serving plate. Sprinkle toasted sesame seeds and chopped cilantro leaves over the top. Serve immediately as a side with rice or grilled proteins.