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Photo: James Oseland

Kosher salt, to taste
1 lb. Chinese broccoli or broccoli rabe
3 tbsp. grapeseed oil
1 tbsp. finely chopped ginger
2 cloves garlic, finely chopped
2 fresno chiles, halved, seeded,
   and finely chopped
2 tbsp. lime juice
1 tbsp. soy sauce
1 tbsp. rice wine vinegar

1. Bring a 6-qt. pot of salted water to a boil. Roughly chop Chinese broccoli leaves and slice stems on the diagonal to a 1⁄2" thickness. Transfer stems to pot; cook until crisp-tender, about 2 minutes. Using a slotted spoon, transfer the stems to a bowl. Cook leaves until just tender, about 1 minute. Combine leaves and stems; set aside.

2. Heat oil in a 10" nonstick skillet over medium-high heat. Add the ginger, garlic, and chiles; cook until soft, about 2 minutes. Add reserved Chinese broccoli; cook until hot, about 2 minutes. Stir in lime juice, soy sauce, and vinegar and season with salt.

SERVES 4

This article was first published in Saveur in Issue #121