Broccolini With Spicy Sesame Vinaigrette Recipes

BROCCOLINI WITH SPICY SESAME VINAIGRETTE

Steps:

• Cook broccolini in a large pot of salted boiling water until crisp-tender, about 3 minutes. Transfer to a large bowl of ice water. Drain and dry well. Halve broccolini, if desired. Place in a large bowl.
• Finely chop 2 tablespoons sesame seeds and 1/2 teaspoon red pepper flakes in a spice grinder (or finely chop with a knife). Transfer to a small bowl; stir in both oils, vinegar, and garlic. Season with salt and pepper. Drizzle over broccolini; toss to coat. Transfer to a platter; sprinkle with remaining 1 teaspoon sesame seeds and more red pepper flakes, if desired.

STIR-FRIED BROCCOLINI

Steps:

• Heat oil in a wok or large skillet over medium-high heat. Add broccolini to the hot oil. Cook and stir until broccolini has softened and is green and glossy, 3 to 5 minutes.
• Add broth. Season with salt and sugar. Continue to cook until most of the broth has evaporated and broccolini is tender, about 5 minutes. Stir in soy sauce.

BROCCOLINI WITH SESAME AND GINGER

Steps:

• Heat a large skillet over medium. Add sesame seeds and toast, tossing, until golden, about 3 minutes. Transfer to a small bowl.
• Return skillet to heat and add vegetable oil. Add broccolini, garlic, ginger, and water. Cover and cook, stirring occasionally, until broccolini is crisp-tender, about 12 minutes. Add soy sauce and cook until it evaporates, 30 seconds. Top with sesame oil and sesame seeds.

CHARRED SPICY BROCCOLINI

Steps:

• Toss 2 large trimmed bunches broccolini with 2 tablespoons olive oil and a pinch each of salt and pepper on a baking sheet. Spread in a single layer and roast at 475˚ F until charred around the edges, 8 to 10 minutes. Whisk 1 1/2 teaspoons soy sauce, 1 tablespoon agave syrup and 1 teaspoon chili-garlic sauce. Drizzle on the broccolini.

MISO-SESAME VINAIGRETTE THAT'S GOOD ON ANYTHING

Steps:

• Combine garlic, shallot, shoyu, vinegars, miso and sugar in a blender and blend on high speed until homogenous. (Alternatively, mash garlic and shallots in the bowl of a large granite or marble mortar and pestle into a fine paste using the pestle, then stir in the shoyu, vinegars, miso and sugar.)
• With the blender running on medium speed (the liquid should form a vortex but not jump up and splatter on the walls of the blender), slowly drizzle in the grapeseed oil. (If using a mortar and pestle, slowly drizzle in the oil as you stir vigorously with the pestle.)
• Transfer to a lidded jar. Stir in the sesame oil and sesame seeds with a spoon. Dressing can be stored in the refrigerator for up to 3 weeks. Shake well before using.