Easy weeknight dinners are a MUST around here. And my guess is they are for you too! Which is why stir-frys are a common occurrence in the Parekh household. They take maybe 20-minutes to throw together and are easily rounded out with quick cooking eggs and/or a grain you’ve meal prepped earlier in the week.
They’re great for cleaning the fridge of any vegetable bits and bobs at the end of the week too. Which is how I came up with this particular version — several bunches of broccolini and a the last bit of cabbage from two grocery trips ago.
The dish is also a lesson in always having spices and condiments on hand. Garlic and ginger are weekly grocery staples in my house. And I always have a jar or kimchi + container of gomasio (sesame salt) on hand for jazzing up the otherwise ordinary.
Quick, Easy Broccolini & Red Cabbage Stir-fry
1 Tbs. toasted sesame oil + more for finishing
3-4 scallions, thickly sliced
3 garlic cloves, thinly sliced
1-inch piece of fresh ginger, finely chopped
1 heaping cup shredded red cabbage
2 bunches broccolini, cut into 1-inch pieces
2-3 Tbs. coconut aminos
Fine sea salt, to taste
Bring a large skillet or wok to medium-high heat. Add toasted sesame oil, scallions, garlic, and ginger. Cook for 2-3 minutes until fragrant and starting to soften + brown.
Add in red cabbage and cook another 2-3 minutes until it begins to wilt and darken.
Stir in broccolini along with a splash of water and generous pinch of salt. Cover with lid — letting steam for 4-6 minutes until bright green and crisp tender.
When broccolini is cooked to your liking, let any remaining water evaporate then add in coconut aminos + an additional drizzle toasted sesame seed oil.
Serve stir-fry with desired accompaniments and enjoy while hot.
NOTES: This recipe could easily be made using regular broccoli too.
Feel free to swap the coconut aminos for low-sodium tamari or Bragg’s liquid aminos, but be sure to go easier on adding salt.
If practicing food combining, pair the vegetables with either protein (egg) OR a starch (rice).