3 Ingredient Broccolini

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Blanching in a wok is the fastest, easiest method to cook vegetables that have hard stems and when you have a lot of them!  A wok is a perfect vessel, it has a wide opening and deep reservoir to hold the water and quantity of vegetables. Alternatively, use a wide deep pot if you don’t have a wok.

Wok blanched Broccolini

Wok blanched Broccolini

I learned this wonderful technique from my mom when she had to cook for seven of us in the family.  Even though there’s just my husband and I, I use leftovers for lunch or for the following night’s dinner! So, when my virtual Let’s Lunch theme challenge called for a three ingredient post, blanching came to mind immediately!

Add your fav dressing or make your own vinaigrette!

Add your fav dressing or make your own vinaigrette!

Vegetables that work really well are broccolini, broccolette, broccoli incl. Chinese variety, brussel sprouts, bok choy, mustard greens, asparagus, swiss chard. Actually, leafy greens like curly kale, spinach do well too, you just have to remember blanching cooks triple fast and leafy greens shrink a lot, so you need to do them in batches to get the quantity you need.

Ingredients:

2 large handfuls of broccolini
few squirts of olive oil
salad dressing of your choice (I used store bought French vinaigrette but usually my own homemade vinaigrette)

How to do it…
1)   Boil water in wok till rolling boiling, put a wok lid on.
2)  Add few squirts of olive oil. Best trick to keep vegetables from turning grey.
3)  Use fork to test stem for doneness how you like them, I like mine pretty crunchy
4)  Empty wok of broccolini into colander,  either run under cold water or put in an ice bath to stop from cooking
5)  Squirt dressing all over, serve with whatever dinner.

Broccolini served with grilled lamb chop, roast bell peppers and my homemade baby cue kimchi

Broccolini served with grilled lamb chop, roast bell peppers and my homemade baby cue kimchi

My Broccolini got featured in Tasting Table’s newsletter for a Spring  stir fry last week, another take on blanching with a stir fry thrown in, that’s how Wok Stars roll.

Tasting Table Miami featured my Broccolini in a Spring Stir Fry!

Tasting Table Miami featured my Broccolini in a Spring Stir Fry!

 

Let’s Lunch is a virtual themed lunch from food bloggers all over the world! Join by posting a comment below or on Twitter using #LetsLunch.  There’s also a private Facebook group where we hang out.  Check #LetsLunch posts below for other easy 3 ingredient yummies…

Gluten Free Almond Cookies at The Asian Grandmothers Cookbook

Mango Coconut Chia Pudding at HapaMama

Trinidadian Mango Chow at Spicebox Travels

Filipino Sticky Rice Logs at Asian in America

Flourless Peanut Butter Cookies at Hot Curries and Cold Beer

Chicken and Dumplings at A Cook and Her Books (use Pamela’s Artisan Blend in place of AP flour for gluten free)

Turkish Sesame Sweet at Monday Morning Cooking Club

Roasted Asparagus at Glass of Fancy

Mac and Cheese and Peanut Butter Cookies at Tea and Scones (use Bionaturae pasta for gluten free)

3 Ingredient Broccolini at Be a Wok Star

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10 Responses to 3 Ingredient Broccolini
  1. Anne Marie
    June 17, 2014 | 8:18 pm

    Thanks for the great tips on cooking green veggies. Love it!

  2. Betty Ann @Mango_Queen
    April 13, 2014 | 3:46 pm

    The most delicious dishes are the simplest. This is one of them. I can have this as my main course any day. Thanks for sharing my blog post on Twitter and this recipe, Eleanor!

    • Eleanor Hoh
      April 30, 2014 | 11:47 pm

      Wow, main course? I need protein. Happy to share my Lets Lunch buddies’ posts!

  3. Lucy
    April 13, 2014 | 6:34 am

    That broccolini is so fresh and vibrantly green I want to snatch it off the screen and nibble away.

  4. Judit + Corina @WineDineDaily
    April 13, 2014 | 2:20 am

    Such a great idea to blanch Broccolini in a wok and the flavors must be wonderful! Have a great weekend!

    • Eleanor Hoh
      April 30, 2014 | 11:43 pm

      Blanching is a great way to cook hard stemmed veggies, they immediately become tender and succulent. Thx for stopping by!

      • Dash
        May 23, 2014 | 12:06 am

        Wow! Great thkgiinn! JK

  5. linda @spiceboxtravels
    April 11, 2014 | 9:30 pm

    Blanching is a great technique and I didn’t know about the olive oil trick; will try!

    • Eleanor Hoh
      April 11, 2014 | 9:56 pm

      Hi Linda, yes, it works a treat, keeps your veggies bright green.

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