Easy to make and totally addictive, this crunchy gluten free side dish from the folks at beloved San Francisco restaurant Burma Superstar could be paired with almost any entrée. Top it with Tomato-Shrimp Relish or serve it by itself. It’s wonderful either way.
Wok-Tossed Broccolini Gluten-Free Recipe
- 2 tablespoons canola oil
- 2 cloves garlic, thinly sliced
- 2 bunches broccolini, bottoms trimmed
- 1 dried Chinese chile, broken in half (optional)
- 1/4 teaspoon kosher salt
- 3 tablespoons Tomato-Shrimp Relish (optional)
Set aside a serving platter. In a large wok or skillet over medium-high heat, warm the oil. Swirl the oil in the wok, then add the garlic. Stir-fry until lightly golden and fragrant, about 20 seconds, and then scoop out and reserve the garlic.
Reheat the wok over high heat. Working in batches, add the broccolini and chile and stir-fry until some of the stems have a little char on them and have softened but are still crisp, 5 to 8 minutes. Toss in the fried garlic and season with salt. Transfer to the serving platter, top with the relish, and serve.
Photography John Lee