Wok-Cooked Broccoli Rabe

Servings: 6 

You can add this preparation to soba noodles, or use as a side to Oriental pork. Toast the sesame seeds in a small skillet coated with Teflon™ non-stick, over medium, watching carefully not to burn. Agitate the pan over the heat to evenly cook the seeds. Put them through a grinder afterwards—if desired—as seeds will then digest better.



1 pound broccoli rabe
2 tablespoons toasted sesame oil
1 tablespoon grated ginger root
1/4 teaspoon crushed red pepper
2 tablespoons soy sauce
2 tablespoons toasted sesame seeds


Wok-Cooked Broccoli Rabe recipe 


Slice washed broccoli rabe stems into 1-inch pieces; set aside. Coarsely chop leaves and florets; keep separate from the stems.

In a wok coated with Teflon™ non-stick, heat the oil over medium and stirfry the stems for 4 minutes until crisp tender. Add the florets, leaves, ginger, and pepper. Stirfry for 2 to 3 minutes until tender but still crisp. Stir in the soy sauce and heat through. Sprinkle with the sesame seeds and serve.