So my friend made me dinner the other night, and it was delicious as usual, but one side dish in particular was really inspiring. It was so simple to prepare and was a real knock out so I wanted to share it with you.
You know those dishes that you get in Chinese restaurants that seem to necessitate either an Asian grandmother chaperone to prepare or some kind of scale on the cursed metric system? This tastes like that, but fresher, and you can make it in your own kitchen with a list of ingredients you can count on two fingers–so simple that I’m combining the ingredients and directions.
Ingredients and Directions
Start with the dressing. Mix together a tablespoon each of soy sauce and rice wine vinegar, a tablespoon each of toasted sesame oil and olive oil, and two tablespoons of honey. Thinly slice one cup of shitake mushroom caps and one shallot and toss them into the dressing. Set this aside, but not in the fridge.
Next you take a bunch of broccolini (also known as baby broccoli) and toss it in vegetable oil. If you have access to a grill, use it for the next part, if not, a grill pan will work and a cast iron skillet if you’re desperate and don’t mind smoke. Put the heat on high and throw the broccolini on. Watch it because it will cook fast. You want it to get charred so it’s alright if it’s looking a little burned. Once it’s reasonably blackened, take it off, chop it roughly so you don’t have to cut it once on the plate. Toss your creation in the dressing with some toasted sesame seeds and some thinly sliced discs of red jalapeno for heat. Voila! Wow your guests with a sophisticated restaurant style side dish from the orient.