This is a master recipe for stir-frying all leafy vegetables with a stalk. I am particularly fond of broccolini which was developed in Japan and is a cross between broccoli and “kai lan” or Chinese broccoli.
1 ½ pounds broccolini, broccoli, flowering rape, cauliflower, string beans, etc.
2 teaspoons virgin olive oil
2 ½ tablespoons rice wine, sake, or very good quality dry sherry
1 ½ tablespoons minced garlic
1 teaspoon sea salt
1. Trim away the root end of the broccolini stalks and cut into ½-inch sections, separating the florets and stemas. Rinse the vegetable thoroughly and drain.
2. Bring 3 quarts of water to a boil in a large pot and add the stalky, tougher part of the vegetable. Cook about 1 ½ minutes and add the leafy sections or flowerets and cook for another minute. Drain in a colander and rinse under cold, running water. Drain. (You can do this in advance.)
3. Heat a wok or a deep skillet until very hot, then pour in the oil, and heat until near smoking. (Don’t be afraid to get the pan too really. This will give the dish its special flavor.) Add the pre-cooked vegetable, rice wine, garlic, salt, and toss lightly over high heat for about a minute. Scoop out the vegetable, arranging it on a serving platter, and spoon the liquid on top. Serve immediately or at room temperature.
© Nina Simonds 2008.
Fresh String Beans
1 1/2 pounds fresh string beans
1 tablespoon water
1/4 cup toasted sesame oil
1 teaspoon salt or soy sauce (to taste)
toasted sesame seeds
1. Either using a knife or your fingers, remove the ends of the string beans. Rinse lightly. Drain. There should be a little bit of water left in the bowl (about 1 tablespoon).
2. Pour toasted sesame oil over the beans, add soy sauce or salt to taste, and toss the beans in the mixture.
3. Put the beans in a heat-proof dish, and cover with plastic wrap. Steam in the microwave for 3-4 minutes.
4. Remove carefully from the microwave and take off the plastic wrap. Sprinkle toasted sesame seeds over the top of the beans, and serve hot or at room temperature.
© Nina Simonds 2008
Salmon With A Lovely Glaze
The combination of honey and orange juice gives the salmon a lovely glaze. To prevent the salmon from sticking, brush or spray oil generously on the grill and use a firm hand with your spatula. I like to make any leftovers into a main-dish salad the next day for lunch or dinner.
1/2 cup orange juice
1/4 cup soy sauce
2 tablespoons minced fresh ginger
2 tablespoons honey
1 teaspoon toasted sesame oil
Mix all the ingredients in a saucepan and bring to a boil. Reduce the heat slightly and simmer 5 minutes. Use as directed in the recipe.
6 salmon steaks
3 tablespoons virgin olive oil (for oiling the grill)
1. Pour half of the ginger honey marinade into a bowl and cool slightly. Keep the other half warm.
2. Put the salmon in one layer in a shallow pan, pour half the marinade on top, and turn the fish so that all sides are coated. Cover with plastic wrap and let sit for 30 minutes.
3. Prepare a medium-hot fire for grilling or preheat a gas grill, and arrange a rack 3 to 4 inches from the heat. Brush the grill with the olive oil and arrange the salmon steaks on top. Cook, brushing with the marinade, until the flesh is just opaque, about 6 to 7 minutes per side. Carefully slide the fish off the grill and serve with the remaining marinade spooned on top of each steak. Serve with a stir-fried green vegetable and steamed rice or rice pilaf.
© Nina Simonds 2008