Portobello mushrooms have a meaty quality that makes them a healthy stand-in for the steak that you might expect to find in this kind of Chinese-style stir-fry. (But you can add some sliced steak, if you wish.) Broccolini is great for stir-frying because its thin stalks cook quickly. Don't confuse it with broccoli rabe, which it resembles -broccolini is much milder. This stir-fry also gets a non-Asian seasoning of thyme, which works beautifully with the other flavors.
1. In a small bowl, whisk the shallots, vinegar, oyster sauce,thyme, and 2 table spoons of the olive oil together.
2. Heat a wok or large skillet over high heat until very hot. Add the remaining
1 tablespoon olive oil and swirl it to coat the cooking surface with olive oil. Add the broccolini and cook, stirring often, for about 2 minutes, or until it is bright green and beginning to char in spots. Stir in the mushrooms and cook, stirring often, for about 1 minute, or until they just begin to soften. Stir in the scallions, ginger, and garlic, add the shallot mixture, and stir for about 3 minutes, or until the broccolini is tender. Stir in half of the sesame seeds.
3. Transfer to a large platter and sprinkle with the remaining sesame seeds. Serve immediately, with the rice.
TOASTING SEEDS: It only takes a minute or two to toast seeds, and this easy step brings their oils to the surface and really pumps up their flavor. Heat a dry small skillet or wok over medium-high heat. Add the seeds and cook, stirring almost constantly, for about 1 minute (a little longer for pumpkin seeds), or until lightly toasted and fragrant. Transfer to a plate to cool.
*Omit the oyster sauce and substitute soy sauce for a vegetarian/vegan version of this dish.
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Reprinted with permission from What's for Dinner?: Delicious Recipes for a Busy Life by Curtis Stone. Copyright © 2013 Ballantine Books.