I often prefer the
long, lanky
stalks and slightly sweeter flavor of broccolini to the short,
thick, clumpy florets of regular broccoli.
1 Tablespoon vegetable oil 4 cups chicken stock 1/2 cup sake 1/3 cup soy sauce 1 Tablespoon sugar 2 boneless, skinless chicken breasts (1 to 1.5 pounds), cut into 1/4»
thick slices 1 medium Spanish onion (about 3/4 pound), cut crosswide into 1/2»
thick slices 1/4 cup curry powder 1/4 small head green cabbage (about 1/2 pound), cut into bite - size pieces 2
stalks celery (about 1/2 pound), sliced on an angle into 3»
long pieces, 1/4»
thick 1 medium carrot (about 1/4 pound), peeled and sliced on an angle into 3»
long pieces, 1/4»
thick 1 medium Idaho potato (about 1/2 pound), peeled and cut into 1/4»
thick slices 2 cloves garlic, chopped 1 teaspoon chopped fresh ginger 1 negi (Japanese onion)(or 2 spring onions)
Our has never grown those
long,
thick stalks, but I experimented last fall (which comes early here in Minnesota) by making sort of a celery broth after the crop froze in the garden, then froze the broth in ice cube trays.