Broccoli’s milder cousin shines in this sweet, smokey, dish

Broccolini is a hybrid of broccoli and gai lan, Chinese broccoli. It is smaller, milder and more tender than traditional broccoli.

Packed with nutrients, vital minerals and plenty of dietary fiber, broccolini cooks quickly and lends itself well to Asian flavors.

Here is a recipe in which fresh orange juice contributes to the natural sweetness of the dish. The toasted sesame oil provides a flourishing depth and slight smokiness. It’s wonderful just on its own, or with plain white rice or noodles.

Anita Jaisinghani is the chefowner of Pondicheri restaurant in Houston. Her website is india1948.com. Email: anita@ pondicheri.com. 1 cup fresh orange juice

1 teaspoon red chile powder 1 tablespoon minced fresh ginger

3⁄4 teaspoon sea salt, plus a generous pinch

2 teaspoon cornstarch 3 tablespoons toasted sesame oil

1 teaspoon cumin seeds

1⁄2 medium red onion, sliced thick

8 to 10 ounces broccolini, cut into slices or spears

1⁄4 cup toasted peanuts Instructions: To make the sauce, bring the orange juice, chile powder, ginger and a generous pinch of salt to a boil over high heat. Simmer for 5 to 7 minutes, or until the juice has reduced by a third.

Take the pan off the heat and whisk in the cornstarch. Bring it back to a gentle boil until it thickens. Set aside until the broccolini is ready.

In a shallow wide saucepan or frying pan over high heat, warm the toasted sesame oil. When the oil is hot, add the cumin seeds — they will pop and sizzle. This takes just a few seconds so immediately after, add the onion slices.

Let the onions cook for a minute or two, then add the broccolini and 3⁄4 teaspoon of salt. Cover the pan and cook on medium for 2 to 3 minutes or until the broccolini has turned a bright green and almost cooked through. Turn the heat off and let it rest for 10 to 15 minutes. Pour the orange sauce over it, garnish with peanuts and serve.

Carolina Ayala/Contributor