Serves 4, easily multiplies!
2 bunches broccolini
2 tablespoons toasted sesame seeds
1/2 teaspoon crushed red pepper flakes
2 tablespoons olive oil
1 tablespoon toasted sesame oil
1 tablespoon distilled white vinegar
1 tablespoon coconut aminos (or soy sauce if you're able)
2 teaspoons minced garlic
Kosher salt & freshly ground black pepper
Blanch the broccolini by dropping them into a large pot of boiling water for 2 minutes. Transfer them to a bowl of ice water to stop the cooking, and place them on paper towels to dry.
Toast the sesame seeds until they are slightly darker in color and fragrant. Grind them together with the red pepper flakes in a spice grinder, or a mortar & pestle (muscles!), until they are combined, but not a paste.
In a small bowl, combine the olive oil, toasted sesame oil, distilled white vinegar, and coconut aminos. Add the minced garlic, the sesame seed and red pepper flake mixture, and stir to combine.
In a large sautee pan over medium-high heat, heat the oil and seed mixture, and add the broccolini. Toss the broccolini until it is coated with the oil mixture, and heated through.
Serve and enjoy!
I have always loved chinese takeout. It is the perfect cozy, comforting, and indulgent food and I can't imagine life without it. So - I took a stab at a vinaigrette that would hopefully be similar to my all time favorite chinese food dish: chicken and broccoli. I loved it! It was a more sophisticated and fresh version, that I could see enjoying with a whole chinese food meal, but also as a side for a number of other things.
It is both spicy and savory, which I love, but a little bit lighter than your traditional takeout sauce, while just as satisfying.
Recipe adapted from Bon Appetit.
to receive updates with each new post: