Makes:
6 servings as a side dish
Utensil:
7 Qt./6.6 L Wok with Cover
small mixing bowl
large mixing bowl
Contributed By:
Cathy Vogt
Certified Health Coach & Natural Foods Chef
Ingredients
Recipe Description:
Broccolini, a cruciferous vegetable, is a cross between broccoli and Chinese broccoli. Broccolini is sweeter in taste with longer and tender stalks and cooks very quickly, making is a perfect stir fry vegetable. Broccolini is rich in vitamins A, C, and K.
1 1⁄2
pounds
broccolini, trim off 1-inch of stem and cut remainder into 1 - 2 inch pieces
(680
g)
1⁄2
cup
vegetable stock
(120
mL)
1⁄2
cup
pesto, homemade or your favorite store bought version
(124
g)
1⁄2
cup
tomatoes, fresh, cut into small dice, juices included
(90
g)
1 1⁄2
cups
cannellini beans, cooked and drained
(273
g)
salt and ground pepper, to season
Directions:
- Trim broccolini and place in a bowl of water and set aside.
- In a small bowl, mix together vegetable stock, pesto and diced tomatoes.
- Preheat wok over medium heat. When several drops of water sprinkled on wok skitter and dissipate, add broccolini, leaving excess water on the vegetable. Stir fry 3 - 4 minutes, tossing constantly so cooking is even.
- When broccolini is crispy tender, pour pesto mixture on top. Add cannellini beans, season with salt and pepper, and toss gently to combine.
- Cover and cook an additional 1 - 2 minutes until heated through.
- Serve stir fry as a side dish or on top of pasta or cooked brown rice for a vegetarian entrée.
Tips:
- Broccolini can be substituted for broccoli rabe or broccoli; adjust cooking times as necessary.
- Spice up stir fry by adding a pinch of crushed red pepper and garnish with an extra shaving of Parmesan cheese.
Directions
Tips
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