Broccolini and Shitake Mushroom Sauté

~Jan Bachman
​Sauce
 
2 T rice wine vinegar
1 t sesame oil
2 T tamari or soy sauce
1 t hot chile sauce
1/2 t crushed red pepper
1 clove minced garlic
1 t finely grated ginger
 
Ingredients

2 bunches trimmed broccolini or baby broccoli
1 T olive oil
2 cups shitake mushrooms, stems trimmed, cut in half
1/2 cup small sweet peppers, diced
kosher salt and black pepper to taste
2 T sliced green onions
1 t sesame toasted sesame seeds
 
Directions
Combine all sauce ingredients in a small bowl, set aside.
 
In a medium saucepan with salted boiling water, blanch the broccolini until bright green and tender, about 3 minutes.
 
Drain, place in a bowl of ice water, and set aside.
 
Heat 1 T of olive oil over medium-high heat in a wok or large sauté pan.
 
Add the mushrooms and sauté for 3 minutes. Add peppers to the pan and sauté for 1 minute. Add the broccolini and cook for 1 minute.
 
Reduce the heat to low and add the sauce, toss the vegetables and cook for 2 minutes. Season with salt and pepper.
 
Transfer vegetables to a dish. Pour some of the sauce over the top and garnish with green onions and toasted sesame seeds.
 
Works well over basmati rice with grilled salmon.