Broccolini is very much like the Chiese vegetable, Gai Lan, and a perennial favorite in Dim Sum restaurants is Gai Lan in Oyster Sauce. Today, I am doing a quick little dish inspired by that favorite, except that I am using Broccolini as the vegetable, and replacing the Oyster Sauce with the much more decadent XO Sauce (and just a splash of Rice Wine)…
Your Broccolini should ideally be pre-blanched as per my introductory post, but this is not strictly necessary if you wish to save time. For the sauce, simply stir 2 to 3 tablespoons of XO Sauce into about 4 tablespoons of rice wine and set aside.
For the actual cooking, you need to use just a little oil in a suitable pan over very high heat as we are going to flash-fry the Broccolini. If you have pre-blanched (as I have here), you really only need to cook for a minute or so, tossing the stems to prevent scorching. If the Broccolini is raw, the frying will take a little longer and require more attention but, in either case, it is advisable to splash a little water (or stock) into the pan to create a little steam.
When the Broccolini is tender enough and heated through, throw in the sauce and stir fry for a final few seconds. Serving immediately is best (and this is highly recommended if intended as a dim sum serving) but the dish can be allowed to cool and be quickly re-heated if necessary. I actually saved all but a few stalks from this batch and served them as a veggie side to pork cutlets. Very nice indeed!