Broccolini, the longer and more delicate cousin of broccoli, takes well to Asian-inspired flavours. This dish uses Sriracha, oyster sauce and sesame oil to spice up sautéed broccolini, mushrooms and bean sprouts.

Yield: Serves 6.



  • 1/2 cup vegetable broth
  • 1/4 cup oyster sauce
  • 1 tbsp cornstarch
  • 2 tsp soy sauce
  • 2 tsp Sriracha sauce
  • 1 tsp sesame oil
  • 1 tsp granulated sugar
  • 3 tbsp canola oil
  • 2 cups sliced shitake mushrooms
  • 2 cups bean sprouts
  • 1 tsp finely chopped fresh ginger
  • 2 cloves garlic, finely chopped
  • 1 lb broccolini, trimmed


  1. To prepare sauce, whisk together broth, oyster sauce, cornstarch, soy sauce, Sriracha, sesame oil and sugar until blended; set aside.
  2. Heat 3 tbsp oil in a large non-stick frypan over medium heat. Add mushrooms and sauté until softened, about 5 minutes. Add bean sprouts, ginger and garlic; cook, stirring, for 2 minutes. Add broccolini and sauté for 3 minutes. Pour sauce over broccolini mixture and stir gently to coat. Cook, uncovered, stirring occasionally, until broccolini is tender, about 3 minutes.
Nutritional analysis per serving:

79 calories, 1.2 g fat, 5.4 g protein, 14.1 g carbohydrate, 2.7 g fibre, 525 mg sodium


Sriracha sauce, originating in Thailand, is the generic name for a hot and spicy-sweet chili sauce. It is made from dried chili peppers, vinegar, garlic, sugar and salt.


Broccolini, sometimes called baby broccoli, is a tender and sweet-tasting cross between broccoli and Chinese kale. It is bright green with long, slender stalks and a head of tiny buds that resemble a miniature broccoli head.