SPICY BROCCOLINI
with SOY AND GARLIC

MAKES 4 to 6 SERVINGS

Broccolini, a broccoli hybrid, is another vegetable that deserves to be on more dinner tables. This is a quick, easy, and spicy stir-fry that bursts with Asian flavor. While I typically serve it as a side dish, it is good enough to eat as a light meal over a bowl of rice. If your broccolini stalks are thicker than an inch, cut them in half length-wise so they are all about the same size.

1 tablespoon Japanese soy sauce

1 tablespoon Vietnamese or Thai fish sauce

1 tablespoon unseasoned rice vinegar

1 tablespoon canola oil

1 garlic clove, minced

2 bunches broccolini, about 12 ounces

1 cup Vegetable Stock (this page) or reduced-sodium chicken broth

2 teaspoons sambal oelek or other Asian chili paste

1. Mix the soy sauce, fish sauce, and rice vinegar together in a small bowl.

2. Heat the oil and garlic together in a large skillet over medium heat until the garlic begins to brown, about 2 minutes. Add the broccolini and mix well. Stir in the soy sauce mixture, stock, and sambal oelek and increase the heat to high. Cover and cook for 3 minutes. Uncover and cook, stirring occasionally, until the broccolini is barely tender and the sauce has reduced to a few tablespoons, about 2 minutes. Transfer to a serving bowl and serve hot.

VEGETABLE STOCK

Makes about 3 cups

While there are acceptable brands of canned chicken and beef broths, most store-bought vegetable broths have a harsh cabbage flavor. Here is a super-easy meatless broth to make with ingredients that you are likely to have on hand in reasonable amounts.

1 quart cold water

1 large celery rib, coarsely chopped

1 medium carrot, coarsely chopped

1 small yellow onion, coarsely chopped

½ teaspoon black peppercorns

½ small bay leaf

1. Combine all of the ingredients in a medium saucepan and bring to a boil over high heat. Reduce the heat and simmer until full-flavored, about 1 hour.

2. Strain the stock through a colander into a large bowl, pressing hard on the solids. Let cool. Transfer to covered containers and refrigerate for up to 3 days or freeze for up to 6 months.