Jul 14 2026
Restaurants›The Exchange Restaurant›Xo Broccolini Recipe

Xo Broccolini Recipe

Inspired by The Exchange Restaurant
Time25m
Serves4

With toasted hazelnuts

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Ingredients

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Broccolini & Sauce

Toasted Hazelnut Garnish

Method

Broccolini & Sauce

  1. 1

    Prepare broccolini

    Trim about 1/2 inch from the ends of the broccolini stalks. Rinse under cold water and pat dry. If stalks are thick, slice them lengthwise so they cook evenly.

  2. 2

    Mince aromatics

    Peel and finely mince the garlic. Peel and finely grate the ginger (or mince very finely).

  3. 3

    Blanch (optional, for brighter color)

    Bring a medium pot of salted water to a boil. Add broccolini and blanch 1 minute until bright green. Immediately transfer to an ice bath to stop cooking. Drain and pat dry. (You may skip blanching and proceed to stir-fry directly if you prefer more char.)

  4. 4

    Cook broccolini

    Heat a large skillet or wok over medium-high heat. Add 2 tbsp neutral oil and swirl to coat. When the oil is hot and slightly shimmering, add the broccolini in a single layer. Let the undersides sear without moving for 1–2 minutes to get color, then stir or shake the pan and cook another 2–3 minutes until tender-crisp and some tips are charred. If using blanched broccolini, cook 1–2 minutes to heat through and char lightly.

  5. 5

    Add aromatics

    Push the broccolini to the side of the pan. Add the minced garlic and grated ginger to the center and cook 20–30 seconds until fragrant, stirring to avoid burning.

  6. 6

    Finish with XO sauce

    Add 3 tsp XO sauce, 1 tsp soy sauce, 1 tsp rice vinegar, 1 tsp sesame oil, 3 tbsp water, and 1 tsp kosher salt (taste and adjust). Stir everything together, coating the broccolini. Cook 30–60 seconds more so the sauce warms and slightly thickens. If using chili flakes, add them now and stir to combine.

Toasted Hazelnut Garnish

  1. 7

    Toast hazelnuts

    Place a small dry skillet over medium heat. Add 1/2 cup hazelnuts and toast, stirring or shaking the pan frequently, until fragrant and darker in color, about 4–6 minutes. Watch closely to avoid burning.

  2. 8

    Remove skins (if needed)

    If the hazelnuts have skins, transfer them to a clean kitchen towel while still warm, fold the towel over, and rub vigorously to remove loose skins. It’s okay if some skin remains.

  3. 9

    Roughly chop & season

    Coarsely chop toasted hazelnuts or leave some whole for texture. Return to the skillet and add 1 tsp butter; toss to melt and coat the nuts. Sprinkle 1/4 tsp fine sea salt and 1/2 tsp lemon zest (if using). Stir briefly to combine and remove from heat.

  4. 10

    Assemble & serve

    Transfer the sauced broccolini to a serving plate. Scatter the toasted hazelnuts over the top. Serve immediately as a side or light vegetable course.

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