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Broccolini is not baby broccoli even though it may look like it. This lanky vegetable is a hybrid; first created in 1993, it’s a cross between broccoli and Chinese broccoli. It has small florets, long stalks, and a few small leaves — all of which are edible.
Compared to the bitter flavor of regular broccoli, Broccolini is more mild, with a sweet, earthy taste. And while it can be eaten raw, Broccolini is best when cooked. It can be sautéed, steamed, roasted, and grilled. It's a winter vegetable.Asian Chicken Stir Fry Rice Bowl
Recipe serves 3-4
Ingredients:
- 4 cups cooked brown rice
- 1 TB. toasted sesame oil
- 2 large chicken breasts, diced
- 1/2 cup green onions, diced
- 3 TB. sesame seeds
- 1 cup matchstick carrots
- 1 cup mini sweet red peppers, diced
- 3 garlic cloves, minced
- 3/4-1 cup Kung Pao Stir-Fry Sauce, divided (readily available Asian aisle- grocery store)
- 1/4 cup chicken broth (low sodium)
- 1 cup broccolini
- 1-2 cups sugar snap peas
- Optional red pepper flakes or Sriracha Sauce
- Garnish salted cashews or peanuts
- In a wok or a large skillet pan heat sesame oil and add 1/3 cup stir fry sauce, chicken pieces, carrots, onions, peppers, sesame seeds and garlic. Saute on medium low heat 10-12 minutes, covered, stir occasionally. Uncover and add in rest of stir fry sauce and chicken broth.
- In a colander add a tray of ice cubes. Blanch sugar snap peas by bringing water to boil in a saucepan, add and boil 1 minutes. Drain peas in colander with ice.
- Add cut broccolini florets and blanched sugar snap peas and stir fry 3-4 min more with chicken mixture.
- To serve fill bowl with rice or noodles and top with chicken stir fry mixture.
I don't think I've ever seen broccolini. Bowls seem to be all the food rage right now. I would love this meal.
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