Ingredients:
Pecans:
½ teaspoons orange zest
1/8 teaspoon sea salt
1 teaspoon maple syrup
¼ teaspoon coconut oil
1/8 teaspoon red pepper flakes
1/8 teaspoon grated ginger
½ cup pecans
Broccolini:
1 bunch broccolini
¼ teaspoon sea salt
1 tablespoon brown rice vinegar
1 tablespoon tamari
1 tablespoon mirin
1¼ teaspoons toasted sesame oil
1½ teaspoons untoasted sesame oil
1 pinch red pepper flakes
2 medium garlic cloves, minced
1½ teaspoons minced ginger
1 medium scallion, minced
Directions:
Pecans:
1. Preheat oven to 350 degrees F. Combine all of the ingredients except for the pecans, and whisk until well blended.
2. Put the pecans in a bowl and pour in the mixture. Mix well until the pecans are coated. Arrange in a single layer on a sheet pan. Bake for 12 minutes until fragrant. Remove and cool to room temperature. They will crisp when they cool. Almonds or walnuts can also be used.
Broccolini:
3. Remove small leaves from the stems of the broccolini. Bring a pot of water to a boil, add salt and the broccolini and blanch for 1 minute. Transfer to an ice bath. Strain and pat dry. Set aside.
4. Mix the vinegar, tamari, mirin, and toasted sesame oil together and reserve.
5. Heat a wok or large skillet over high heat. Add the sesame oil, red pepper flakes, ginger, garlic, and scallions. Stir-fry a few seconds until fragrant.
6. Add the sauce mixture and simmer until thickened, 30 seconds or so. Add the broccolini and toss with the sauce. Heat through. Remove to a platter. Top with the pecans and serve right away.
Serves 6