If you like broccoli, you will love stir fry broccolini. This elegant green is a hybrid of broccoli and kale developed in Japan. Despite its relatively modern origin, broccolini is not a genetically modified organism—it was created through traditional plant breeding to thrive in warmer climates where conventional broccoli can struggle.
Personally, I prefer broccolini to its more familiar cousin, though I enjoy both. Its flavor is milder and slightly sweeter with hints of asparagus. Nicknamed “baby broccoli,” it features long, tender stalks and delicate florets that are just as attractive on the plate as they are versatile in the kitchen.
Broccolini can be eaten raw, steamed, roasted, grilled, sautéed, or stir-fried, making it an easy stand-in for other green vegetables. It pairs beautifully with meat, poultry, and seafood, and a quick stir-fry is one of the best ways to highlight its bright flavor and crisp-tender texture.
Making Stir Fry Broccolini
Rinse and trim the bottom of each stalk until the distinct white spot is removed. Place the butter, garlic and oils with a pinch of red pepper flakes in a large wok. Blanch the broccolini in boiling water for 2-3 minutes.
Place the wok over medium heat and cook the oils and garlic for 1 minute while swirling the pan, then remove from heat and set aside until the broccolini is ready.
Place the broccolini in an ice bath to stop the cooking, drain on paper towels. Add it to the wok over medium heat and toss the broccolini until fully coated for 1-2 more minutes.
Plate, garnish with lemon zest and a generous pinch of flaky sea salt.
Stir Fry Broccolini
Fresh broccolini stir fried in garlic, chili and sesame oils with garlic and butter
- Prep Time: 15
- Cook Time: 15
- Total Time: 30 minutes
- Yield: 2 servings 1x
Ingredients
- 1 bunch broccolini
- 1 pat unsalted butter
- 2 tsp sesame oil
- 2 garlic cloves – thinly sliced – sliced
- 3–4 dashes Thai chili oil
- 1 big pinch red chili pepper flakes + more for garnish
- 2–4 big pinches fleur de sel flaky sea salt – garnish
- Lemon wedges – optional
- Lemon zest – garnish
Instructions
- Rinse and trim the bottom of each stalk until the distinct white spot is removed. Slice apart any extremely large stalks to get similar size pieces
- Place the butter, sesame oil, chili oil, sliced garlic and a pinch of red pepper flakes in a large wok
- Bring a few cups of water to a rolling boil. Blanch the broccolini in the water for 3-4 minutes
- While the broccolini is boiling, place the wok over medium heat and cook the oils and garlic for 1 minute while swirling the pan, then remove from heat and set aside until the broccolini is ready
- Place the broccolini in an ice bath to stop the cooking, drain briefly on paper towels, then add it to the wok, return over low heat, toss to cover the broccolini in the oils and pepper until fully coated. Cook while gently tossing for 1-2 more minutes and the butter and oils are absorbed
- Plate, garnish with lemon zest and a generous pinch of flaky sea salt