Broccolini Recipe

Trim the broccolini: remove any tough ends (about 1/2 inch) and dry thoroughly. If stalks are very thick, slice lengthwise to ensure even cooking.

Peel and finely grate or mince the ginger to yield about 1 teaspoon. Peel and thinly slice or mince the garlic. Thinly slice the red chilli, removing seeds if you prefer less heat.

Measure and combine the sauce ingredients: in a small bowl whisk together light soy sauce, rice vinegar, sesame oil, water, sugar (or honey), and a pinch of the salt and black pepper until sugar dissolves.

Blanch (optional for brighter color)

Bring a large pot of salted water to a rolling boil. Add broccolini and blanch 45–60 seconds until bright green and slightly tender. Immediately transfer to an ice bath to stop cooking, then drain and pat dry. (If you prefer a one-pan method skip blanching and proceed to stir-fry, increasing cook time slightly.)

Stir-fry

Heat a large skillet or wok over medium-high heat until hot. Add neutral oil and swirl to coat. Add grated ginger and sliced chilli; stir-fry 20–30 seconds until fragrant but not browned. Add the garlic and stir 10–15 seconds until aromatic.

Add the broccolini to the pan in a single layer. Stir-fry 2–3 minutes (if blanched) or 4–5 minutes (if raw and thicker stalks) until stems are tender-crisp and florets are cooked, turning occasionally to get even browning.

Pour the prepared sauce over the broccolini, toss to coat, and cook 30–60 seconds until sauce reduces slightly and clings to the vegetables. Taste and adjust seasoning with remaining salt and pepper if needed.

Remove pan from heat. Drizzle with sesame oil, squeeze the lime or lemon wedge over the broccolini, and toss gently.

Transfer to a serving plate. Sprinkle with toasted sesame seeds and sliced spring onion (if using). Serve immediately as a side dish or over steamed rice.