Stir Fried Broccolini is a quick, easy, and delicious way to eat your vegetables! This recipe only requires 6 ingredients and 10 minutes to make and is jam-packed with flavor.
I love to make vegetables taste good. They don't have to be a boring and flavorless addition to your meal. They can be the star of the show! Some of my favorites lately are Maple Dijon Roasted Brussels Sprouts and Roasted Cabbage Steaks. They are easy and so flavorful.
And so is this Stir Fried Broccolini recipe! This recipe only requires 10 minutes from start to finish and utilizes mostly pantry ingredients to create bold flavor. This recipe isn't a boring vegetable side dish. It is a drool-worthy addition to any meal. So let's make it!
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Why You'll Love This Recipe
- This recipe is quick and easy!
- It only requires 6 ingredients and 10 minutes to make.
- Stir Fried Broccolini is a delicious side dish to any meal.
- It is packed with flavors like garlic and soy sauce.
- And most importantly, it is absolutely delicious!
Ingredients
Broccolini: I love broccolini! It is tender, sweet, and delicious in so many dishes, like this stir fry and my Vegan Sausage Pasta.
Chili Crisp: I used the Trader Joe's chili crisp, but I also love Momofuku's version.
Lower Sodium Soy Sauce: Use Lower Sodium Soy Sauce for this recipe! The Stir Fried Broccolini will be too salty with regular soy sauce.
Rice Vinegar: Use unseasoned rice vinegar for this recipe!
Canola Oil: Canola oil is the perfect oil for cooking at high heat.
Instructions
Step 1. Cut the bottom inch of the broccolini off.
Slice any stems that are bigger than ½" diameter in half lengthwise, but leave the smaller stems whole.
This will help them cook evenly.
Step 2. In a small bowl, make the sauce by combining soy sauce, chili crisp, rice vinegar, and maple syrup.
Stir and set aside.
Step 3. Heat a 10-12-inch stainless steel skillet over medium heat. Once the skillet is hot, add the canola oil and the broccolini and immediately place the lid onto the skillet.
Cook for 5-7 minutes, taking the lid off to stir the broccolini with tongs every minute.
The stems should be tender crisp.
Step 4. Add the sauce and toss everything until some of the liquid has evaporated and the rest is clinging to the broccolini, about 1 minute.
Sprinkle with toasted sesame seeds and serve.
Recipe FAQs
Broccolini has much longer and more tender stems than broccoli. It also has a more robust and sweeter flavor.
I like to leave the mostly whole, but slice the thicker stems in half lengthwise. But if I want bite-sized pieces, I will also cut the stems in thirds crosswise.
I like canola oil for all high-heat cooking like stir-frying. But grapeseed oil is also great.
Expert Recipe Tips
The important part of this recipe is cooking with the lid on the skillet! This keeps the moisture inside the pan and gently steams the broccolini while also stir frying it.
You may need to reduce the heat to medium-low during the cooking process because every stove is different! I like browned pieces, but if you notice too much brown when stirring, turn the heat down to medium-low and continue.
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📖 Recipe
Stir Fried Broccolini
Equipment
- 1 10-12 inch stainless steel skillet with a lid
- 1 Pair of Tongs
- Measuring Spoons
Ingredients
- 12 oz Broccolini about 2 small bunches
- 1 tablespoon Canola Oil
- 1 ½ tablespoon Lower Sodium Soy Sauce
- 1 tablespoon Chili Crisp see note
- 1 ½ teaspoon Unseasoned Rice Vinegar
- 1 teaspoon Maple Syrup
- 1 teaspoon Toasted Sesame Seeds, optional
Instructions
- Trim the bottom inch off of the broccolini. Then, slice any stems larger than ½" in diameter in half lengthwise.12 oz Broccolini
- In a small bowl, combine the soy sauce, chili crisp, rice vinegar, and maple syrup. Stir and set aside.1 ½ tablespoon Lower Sodium Soy Sauce, 1 tablespoon Chili Crisp, 1 ½ teaspoon Unseasoned Rice Vinegar, 1 teaspoon Maple Syrup
- Heat a 10-12" stainless steel skillet over medium heat. Once hot, add the canola oil and broccolini and immediately place the lid on the skillet..1 tablespoon Canola Oil
- Cook the broccolini for 5-7 minutes, removing the lid every minute to toss the broccolini with tongs. If you notice too many brown spots for your liking when stirring, reduce the heat to medium-low. The broccoli should still be bright green, and should feel tender-crisp when pierces with a fork.
- Remove the lid and add the sauce to the pan, stirring with the tongs until some of the liquid has evaporated and the rest clings to the broccolini. Top with toasted sesame seeds and serve.1 teaspoon Toasted Sesame Seeds, optional
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