Broccolini was developed as recently as 1994, a cross between regular broccoli and gai lan, aka Chinese broccoli. Here, all three are combined for a dead simple side dish.
1 bunch gai lan
1 bunch broccolini
1 head broccoli
6 cloves garlic, peeled and sliced
¼ cup canola oil
good pinch of sugar
salt, to season
Cut the gai lan and broccolini into 5cm lengths. Trim the broccoli into florets.
Heat the oil in a wok over low-medium heat and add the garlic. Fry the garlic for about 5 minutes until lightly toasted and very fragrant.
While the garlic is toasting, bring a large pot of salted water to a boil and blanch the greens for 3-4 minutes, until just tender.
Drain the greens well and add them to the wok, along with the sugar and a good seasoning of salt, then toss to coat in the oil.
Serving suggestion: with Adam's Wuxi pork spare ribs.
Tip: Blanching in salted water is an easy way to cook almost any vegetable, particularly Asian greens. Don't forget to salt the liquid well. Add oil to the water for gloss. Use stock instead to boost the taste.