Broccolini Recipe

Trim and wash

Trim the broccolini by cutting off any tough ends (about 1–2 cm). Rinse under cold water and pat dry. If stems are thick, slice each stem lengthwise so pieces are uniform in thickness.

Mince aromatics

Thinly slice the red chilli lengthwise, remove seeds if you want less heat, then finely chop. Peel and grate or julienne the ginger. Finely mince the garlic. Slice the white/light-green parts of the spring onions thinly; reserve the dark green parts for garnish if desired.

In a small bowl, whisk together light soy sauce, oyster sauce, rice vinegar, sesame oil, caster sugar and the vegetable stock (60 ml). In a separate small cup, dissolve the cornstarch in 1 tablespoon (15 ml) of the stock from the bowl (or water) until smooth, then add back into the sauce and stir until combined.

Heat a large frying pan or wok over high heat until very hot. Add 1 tablespoon of neutral oil and swirl to coat. Add broccolini in a single layer and sear for 1–2 minutes without moving so it gets a light char.

Toss stalks and continue to cook for another 1–2 minutes until bright green and slightly tender. Transfer broccolini to a plate and set aside.

Reduce heat to medium-high and add the remaining 1 tablespoon oil to the same pan. Add the minced garlic, grated ginger and chopped chilli. Stir-fry for 30–45 seconds until fragrant — do not let the garlic burn.

Pour in the prepared sauce and bring to a simmer. Stir for 30–60 seconds until the sauce begins to thicken and becomes glossy. Taste and adjust seasoning with sea salt and freshly ground black pepper as needed.

Return the broccolini to the pan and toss thoroughly to coat in the sauce. Cook together for 1 minute so the stems absorb some sauce and the vegetables are heated through but still have a slight bite.

Transfer broccolini to a serving platter. Sprinkle with toasted sesame seeds and sliced dark-green spring onion tops if using. Serve immediately as a side dish.