Gently steamed broccolini is bathed in peppery garlic olive oil and finished with Tamari Sauce–another Bijouxs Basics, Beautiful Food by Design.
BROCCOLINI
A little background. The small florets of this variety were developed in Japan and is a hybrid of broccoli and gai lan. It was created to be mild with a slim edible stem. Which it does and “she” does take a pretty picture.
I love broccolini and it appears in my recipes in a Millet Basil salad and a classic Rotini Bake. This recipe Asian Style Broccolini, is my go-to on many week nights. It makes a great side for a simple grilled fish or along with steamed rice. It also makes a perfectly acceptable take-along side for a picnic. Many renditions of Asian Broccolini recipes abound so feel free to take this Bijouxs Basics recipe and expand; I have enjoyed the additions of fresh ginger and sesame oil.
TAMARI VS SOY SAUCE
When I first began my chef business I needed to learn the difference between tamari vs soy sauce. Here is the short version: Tamari is made from soy and rice and has a longer fermentation than soy sauce. It is slightly richer and darker and many times my preferred sauce when soy is required in a recipe. However, I have also been using Bragg’s Liquid Aminos, my everyday lighter substitute for soy sauce, it is non-gmo, gluten-free and vegan, total winner.
Bijouxs Basics: Asian Style Broccolini is always a Little Jewel from the Kitchen.
