How to Cook Broccolini
with a Sesame Soy Dressing

I love to cook broccolini (also known as tenderstem broccoli or long stem broccoli) because it's a bit more elegant than ordinary broccoli without sacrificing the nutrition. And when I season it with this sesame soy dressing, it takes this humble vegetable to the next level - no one would guess it takes less than five minutes to make!

Broccolini is actually a cross between ordinary broccoli and Chinese broccoli (also called Chinese kale). It is an exceptional superfood loaded with nutrients and health benefits, and has a milder, almost sweeter, flavour than traditional broccoli.

Broccolini can be eaten raw, especially those with finer stems that are more tender. However, I tend to like to cook broccolini gently to bring out its natural sweetness. Also, occasionally you will get broccolini with thicker tougher stems, and those definitely need cooking.

Serve this broccolini dish as an accompaniment to Asian themed meals or to any other meal of our your choice!

Here's what you'll need to make this:
(Click here here to jump straight to the recipe)

350g broccolini
1 Tbsp sesame oil
1/2 Tbsp light soy sauce

And here's how to cook broccolini with a flavourful sesame soy dressing:

• Bring a large pot of water to boil over high heat.
• Prepare an ice bath - fill a large bowl with cold water, and either throw in a few ice cubes, or pop it into the freezer for at least 10 minutes.
• Meanwhile, rinse the broccolini thoroughly and drain well. Trim the ends of the stalks, and if you find any really thick stalks, slice them in half lengthwise.

• When the water is boiling, place the broccolini into the water stalks first and gently push them down until all are submerged. Bring the water back to a boil, and cook for two minutes.
• Have your ice bath at the ready.

• When the broccolini have had their two minutes, turn off the heat, and using kitchen tongs, remove them from the cooking water, and plunge them immediately into the ice bath. This stops the cooking and prevents the broccolini from becoming too soft and mushy.

• When cool enough, grab a few broccolini stems and hold them with the florets pointing down. Using the other hand, gently squeeze out the excess water from top to bottom, then place them into serving dish. Repeat with the remainder.

• In a mug or small bowl, mix together the sesame oil and soy sauce. Pour over the broccolini and toss until all are coated. Serve!
  

 

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