Current Location:Chinese Recipes > Glossary of Ingredients > >
Pub date
2009-07-12
Broccoli Rabe
Read:
Broccoli rabe:
Broccoli rabe is a nonheading broccoli-like vegetable, also known as rapini, which is green in color and looks very similar to broccoli florets on long, thin stems, broccoli rabe has a bitter and pungent flavor and commonly used in Chinese cuisine.
Season:
Broccoli rabe is available all year around in supermarkets.
Purchasing tips:
When chooseing broccoli rabe, sniff the stalks to avoid wilted ones with a light mustardy smell. Do not choose yellow flowers ones, or stalks that are heavily split at the bottom.
Storage:
For the broccoli rabe, please wrap in a paper towel, then place in plastic bag in the vegetable crisper of the refrigerator, it will last for 3-4 days.
Preparation and Usage:
Rinse thoroughly under cold running water, then cut off the hard bottom, slice into 1-inch length, as the bitter taste of broccoli rabe, you are recommended to blanch them in salted water before cooking, about 1-2 minutes, or until turns a jade green color, then drain them well and cool in cold water, drain again and ready to cook.
Nutritional and Health benefits:
Broccoli rabe is rich in Vitamin A, C, and K, as well as potassium, calcium, and iron.
Key in value & click
anywhere outside the
box to convert!
Recommend Recipes
| Oyster Sauce |
| Oyster sauce is a flavorful sauce which is Asian in origin, it is made from boiled oysters, then reduced until desired viscosity is reached. This rich sauce is used to enhance the flavors of many dishes, you can use it in stir-fries, drizzle it over s... |
| Dried Lily Buds |
| Dried lily buds are the unopened flowers of day lilies, which are yellow-golden in color, with a slightly musky taste.... |