Soo apparently broccolini is also known as rapini! R-A-PEEE-NI. I just feel so fancy saying it that's all, but who can’t help feeling fancy eating FANCY broccoli. Like HELLO? Broccoli rabe is one of those veggies I didn’t get to experience until much later in my life – usually, I’d see it on television on cooking completions or as part of an entrée on a restaurant menu.
When I first tried it – it tasted bitter, but mellow at the same time? Rabe is naturally bitter, that’s why I cooked it separate from the base and created a teriyaki sauce that’s sweet and balances out the taste. Speaking of teriyaki, did you know that you could make your own? Literally, soy sauce is the base for a lot of things, a little herb there and a pinch of that there – you’ve got yourself a new sauce and even more flavor. I love that this dish is the perfect for lunch or dinner and easy enough to make when you get home from work.
- 1 tablespoon of sesame oil
- ¼ cup of tamari or soy sauce
- 1 cup of water
- 1 tablespoon of sugar
- 1 teaspoon of grated ginger
- 1 clove of crushed garlic
- 1 tablespoon of cornstarch
- 2 tablespoons of water
- 4 cups of rapini; blanched
- Heat a skillet over medium heat then add in oil until hot
- Stir-fry ginger until fragrant, add the garlic and fry for about a minute
- Add in tamari, sugar, and water and let simmer for about 5 minutes
- Combine cornstarch with 2 tablespoons of water and stir to make a slurry
- Add slurry to skillet then stir until the sauce begins to thicken
- Add in the rapini and cook for 2-3 minutes
- Serve with rice or any side dish of your choice
Enjoy!
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