Can’t Find the “ini”


No, not broccoli. Broccolini. This vegetable is often confused with broccoli as it is green like broccoli, has a head similar and stalk similar to broccoli. The key difference is that broccolini is typically thinner with a much smaller head to stalk ratio.

I first found the vegetable years ago and used it for a matzo broccolini side dish. Unfortunately, unlike broccoli, broccolini is not ever present. The recipe below called for the “ini” but as I couldn’t find it, I cut my broccoli into thin stalks with a little bit of a head on each. The family was none the wiser.

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This dish has lots of flavor and comes together very nicely.

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There are a lot of ingredients to this stir fry.

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Coating the chicken.

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Steaming up my broccoli(ni).

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Chicken in the pan.

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Garlic getting nice and fragrant.

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The sliced and diced peppers and green onion.

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All together and steaming nicely.

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Yummy with or without the “ini”.

Chicken and Broccolini Stir-Fry

Prep Time: 0 hours 25 minutes | Cook Time: 0 hours 10 minutes | Makes: 4 servings | Difficulty: Easy


  • 1 tablespoon egg white (about 1/2 large egg white)
  • 1 tablespoon mirin (sweet Japanese rice wine) or dry sherry
  • 3 tablespoons cornstarch
  • 1 pound skinless, boneless chicken breasts, cut into 1/2-inch cubes
  • 1/4 cup oyster sauce (use water for kosher)
  • 2 bunches broccolini, tough stems trimmed, cut into pieces
  • 2 tablespoons extra-virgin olive oil
  • 3 cloves garlic, minced
  • 1 tablespoon minced peeled ginger
  • 1 bunch scallions, thinly sliced
  • 4 to 5 baby bell peppers (any color), sliced into thin rings
  • 1 to 2 red jalapeno peppers, seeded and thinly sliced
  • 1/4 cup sliced almonds or chopped cashews, toasted


Bring a pot of water to a boil. Meanwhile, whisk the egg white, mirin and 1 tablespoon cornstarch in a medium bowl. Add the chicken and toss to coat. Whisk the remaining 2 tablespoons cornstarch, the oyster sauce and 1/2 cup water in a small bowl.

Add the broccolini to the boiling water and cook until crisp-tender, 1 to 2 minutes. Drain and rinse under cold water.

Heat 1 tablespoon olive oil in a large nonstick skillet over medium heat. Add the chicken and cook, stirring, until no longer pink, about 4 minutes. Transfer to a plate. Increase the heat to high and add the remaining 1 tablespoon olive oil. Add the garlic and ginger; stir-fry 30 seconds. Add the scallions and peppers; stir-fry 1 more minute. Add the chicken, broccolini and nuts and stir-fry 2 more minutes.

Reduce the heat to medium; whisk the oyster sauce mixture and add to the skillet. Cook, stirring, until thickened, about 3 minutes.

Per serving: Calories 351; Fat 13 g (Saturated 2 g); Cholesterol 66 mg; Sodium 254 mg; Carbohydrate 26 g; Fiber 6 g; Protein 34 g


Tags: , , , , , , , , , , , , , , , , , , , ,

Categories: Chicken2, Chinese, Fried, kosher, Low Carb, Main Dish 2, Recipes, vegetable3, Wine

Author:The Ranting Chef

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3 Comments on “Can’t Find the “ini””

  1. October 12, 2013 at 2:43 pm #

    I never am able to find the “ini” here. I do the same thing you did – broccoli can work fine as a substitute in most dishes.
    This looks very tasty!


  2. Chef Drew
    October 13, 2013 at 5:17 pm #

    Looks good chef!


  3. October 16, 2013 at 8:37 am #

    This one looks yummy…


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