Ginger and Garlic Broccolini With Pepitas
By: Kara Parnell
Have you tried broccolini? Think of it as broccoli's slightly cooler little sister. Broccolini, sometimes called baby broccoli, is actually a hybrid of broccoli and gai lan, or Chinese kale. Many describe the flavour of broccolini as a blend of asparagus and a milder tasting broccoli. With it's long, slender stalks, and smaller florets on top, broccolini is excellent raw, and cooks in just a few short minutes.
Brocccoli has a lot going for it. It's fun to say, it's pretty adorable, it's delicious, and it packs a nutritional punch with loads of nutrients, including potassium, folate, calcium, and iron.
This simple recipe for Ginger and Garlic Broccolini with Pepitas, is such a brilliant combination of flavours and textures. The garlic, ginger, and liquid aminos, bring some seriously tasty Asian flavours to this mild and tender veggie. The pepitas, toasted golden and crispy in the sesame oil, add the perfect contrasting crunch. It's fast, it's simple, it's exciting, and bursting with flavour. Have you tried broccoli? What are you waiting for?
Prep time: 00:05
Cook time: 00:07
- 1 bunch broccolini
- 2 T. sesame oil
- 1/2 C. pepitas
- 2 cloves garlic, crushed or minced finely
- 1 T. sesame seeds
- 1 tsp. freshly grated ginger
- 1 1/2 tsp. liquid aminos, soy seasoning, or soy sauce
- salt and pepper to taste
- Add broccolini to a large pot of boiling water. Cook broccolini for 5 minutes, until tender. Place the broccolini in a bowl of ice water to stop the cooking.
- Heat sesame oil in a saute pan over medium heat. Add the garlic, sesame seed and pepitas, and cook until both become fragrant, and turn golden brown.
- Add the broccolini and the rest of the ingredients, stir until broccolini is completely coated in the oil. Let cook for 2 minutes, or until broccolini is heated through