{"id":7651,"date":"2011-05-14T19:06:18","date_gmt":"2011-05-14T23:06:18","guid":{"rendered":"http:\/\/www.thasneen.com\/cooking\/?p=7651"},"modified":"2015-02-15T18:49:07","modified_gmt":"2015-02-15T23:49:07","slug":"peanut-broccolirabe-rapini-stir-fry","status":"publish","type":"post","link":"https:\/\/thasneen.com\/cooking\/peanut-broccolirabe-rapini-stir-fry\/","title":{"rendered":"Peanut Broccoli Rabe (Rapini) Stir-Fry"},"content":{"rendered":"<p style=\"text-align: left;\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter wp-image-7655 size-full\" title=\"Peanut Rabe Rapini stir fry\" src=\"http:\/\/www.thasneen.com\/cooking\/wp-content\/uploads\/2011\/05\/peanut-rabe-rapini-stir-fry.jpg\" alt=\"\" width=\"475\" height=\"317\" srcset=\"https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2011\/05\/peanut-rabe-rapini-stir-fry.jpg 475w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2011\/05\/peanut-rabe-rapini-stir-fry-300x200.jpg 300w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2011\/05\/peanut-rabe-rapini-stir-fry-84x55.jpg 84w\" sizes=\"auto, (max-width: 475px) 100vw, 475px\" \/><\/p>\n<p style=\"text-align: left;\">Nutty, crunchy and yes it&#8217;s slightly bitter&#8230;<\/p>\n<p style=\"text-align: left;\">Besides blooming flowers, sprouting green leaves, chirping birds and drizzling\u00a0rain, another good thing about spring is that I get to see and buy a lot of variety of greens at farmers market or at\u00a0regular\u00a0grocery stores. The view of fresh greens itself is soothing and\u00a0refreshing\u00a0to my eyes. Every time I go to the farmers market, I get astonished to see new\u00a0varieties of greens that I have never seen or tasted before. Last weekend, I came across rabe rapini which has vibrant green leaves with green buds which\u00a0closely\u00a0resembles\u00a0to broccoli florets. I had no idea how it would taste nor its origin, yet I bought it as I love to try new veggies.<\/p>\n<p style=\"text-align: left;\">From Wiki, I learned that these greens are quite common in the cuisines of Southern Italy and China and are related to turnip family. It has a nutty, bitter and pungent flavor. I wasn&#8217;t that happy to read about the bitter part. Nevertheless, I did give it a whirl.<\/p>\n<p style=\"text-align: left;\">I stir fried the rabe rapini along with garlic, small onions and flavored it with soy sauce, finished it off with sesame seeds and peanuts. I wouldn&#8217;t say that it was totally bitter free, but the addition of brown sugar did help to cover up the bitterness to an extend. The truth is that it is a good source of Vitamin A, C, K, potassium, calcium and iron, may be this will encourage you to try this green.<\/p>\n<p><strong>Peanut Rabe Rapini Stir Fry<\/strong><\/p>\n<p><strong>Ingredients:<\/strong><\/p>\n<ul>\n<li>Olive oil- 2 tbsp<\/li>\n<li>Garlic, chopped- 3 cloves<\/li>\n<li>Dry Red whole chili, slightly crushed- 2<\/li>\n<li>Small onions, chopped- 6<\/li>\n<li>Rabe Rapini, washed thoroughly- a bunch<\/li>\n<li>Water- 3 tbsp<\/li>\n<li>Soy sauce, low sodium- 3 tbsp<\/li>\n<li>Brown sugar (optional)- 1 1\/2 tsp<\/li>\n<li>Sesame seeds- 2 tbsp<\/li>\n<li>Peanuts, roasted- 1\/4 cup<\/li>\n<li>Salt- if needed<\/li>\n<\/ul>\n<p><strong>Instruction<\/strong><\/p>\n<ul>\n<li>Wash the rabe rapini thoroughly under running water and pat dry it.<img loading=\"lazy\" decoding=\"async\" class=\"aligncenter wp-image-7656 size-full\" title=\"rabe rapini\" src=\"http:\/\/www.thasneen.com\/cooking\/wp-content\/uploads\/2011\/05\/rabe-rapini.jpg\" alt=\"\" width=\"475\" height=\"317\" srcset=\"https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2011\/05\/rabe-rapini.jpg 475w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2011\/05\/rabe-rapini-300x200.jpg 300w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2011\/05\/rabe-rapini-84x55.jpg 84w\" sizes=\"auto, (max-width: 475px) 100vw, 475px\" \/><\/li>\n<li>Place a skillet over medium heat, add olive oil.<\/li>\n<li>When the oil gets hot, add chopped garlic and saute till it is aromatic.<\/li>\n<li>Add dry red chili, saute for a second, add small onions and saute till it turns light golden in color.<\/li>\n<li>Add the rabe rapini, add water and cook covered for about 5 minutes.<img loading=\"lazy\" decoding=\"async\" class=\"aligncenter wp-image-7657 size-full\" title=\"making-rabe rapini\" src=\"http:\/\/www.thasneen.com\/cooking\/wp-content\/uploads\/2011\/05\/making-rabe-rapini.jpg\" alt=\"\" width=\"475\" height=\"317\" srcset=\"https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2011\/05\/making-rabe-rapini.jpg 475w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2011\/05\/making-rabe-rapini-300x200.jpg 300w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2011\/05\/making-rabe-rapini-84x55.jpg 84w\" sizes=\"auto, (max-width: 475px) 100vw, 475px\" \/><\/li>\n<li>Open the lid, stir fry the greens, let the water dry out.<\/li>\n<li>Add soy sauce, stir fry for a couple of minutes.<\/li>\n<li>Add brown sugar and combine well.<\/li>\n<li>Taste and add salt if needed.<\/li>\n<li>Sprinkle sesame seeds and roasted peanuts over it, stir fry for a minute.<img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-7658\" title=\"making rabe rapini\" src=\"http:\/\/www.thasneen.com\/cooking\/wp-content\/uploads\/2011\/05\/making-rabe-rapini-11.jpg\" alt=\"\" width=\"475\" height=\"317\" srcset=\"https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2011\/05\/making-rabe-rapini-11.jpg 475w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2011\/05\/making-rabe-rapini-11-300x200.jpg 300w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2011\/05\/making-rabe-rapini-11-84x55.jpg 84w\" sizes=\"auto, (max-width: 475px) 100vw, 475px\" \/><\/li>\n<li>Serve warm as a side dish.<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<div class=\"easyrecipe\" data-rating=\"0\">\t<link itemprop=\"image\" href=\"http:\/\/www.thasneen.com\/cooking\/wp-content\/uploads\/2011\/05\/Peanut-Rabe-Rapini-stir-fry-1.jpg\" \/>\n<div class=\"item ERName\">Peanut Broccoli Rabe (Rapini) Stir-Fry<\/div>\n<div class=\"ERClear\"><\/div>\n<div class=\"ERIngredients\">\n<div class=\"ERIngredientsHeader\">Ingredients<\/div>\n<ul class=\"ingredients\">\n<li class=\"ingredient\">Olive oil- 2 tbsp<\/li>\n<li class=\"ingredient\">Garlic, chopped- 3 cloves<\/li>\n<li class=\"ingredient\">Dry Red whole chili, slightly crushed- 2<\/li>\n<li class=\"ingredient\">Small onions, chopped- 6<\/li>\n<li class=\"ingredient\">Rabe Rapini, washed thoroughly- a bunch<\/li>\n<li class=\"ingredient\">Water- 3 tbsp<\/li>\n<li class=\"ingredient\">Soy sauce, low sodium- 3 tbsp<\/li>\n<li class=\"ingredient\">Brown sugar (optional)- 1 1\/2 tsp<\/li>\n<li class=\"ingredient\">Sesame seeds- 2 tbsp<\/li>\n<li class=\"ingredient\">Peanuts, roasted- 1\/4 cup<\/li>\n<li class=\"ingredient\">Salt- if needed<\/li>\n<\/ul>\n<\/div>\n<div class=\"ERInstructions\">\n<div class=\"ERInstructionsHeader\">Instructions<\/div>\n<div class=\"instructions\">\n<ol>\n<li class=\"instruction\">Wash the rabe rapini thoroughly under running water and pat dry it.<\/li>\n<li class=\"instruction\">Place a skillet over medium heat, add olive oil.<\/li>\n<li class=\"instruction\">When the oil gets hot, add chopped garlic and saute till it is aromatic.<\/li>\n<li class=\"instruction\">Add dry red chili, saute for a second, add small onions and saute till it turns light golden in color.<\/li>\n<li class=\"instruction\">Add the rabe rapini, add water and cook covered for about 5 minutes.<\/li>\n<li class=\"instruction\">Open the lid, stir fry the greens, let the water dry out.<\/li>\n<li class=\"instruction\">Add soy sauce, stir fry for a couple of minutes.<\/li>\n<li class=\"instruction\">Add brown sugar and combine well.<\/li>\n<li class=\"instruction\">Taste and add salt if needed.<\/li>\n<li class=\"instruction\">Sprinkle sesame seeds and roasted peanuts over it, stir fry for a minute.<\/li>\n<li class=\"instruction\">Serve warm as a side dish.<\/li>\n<\/ol>\n<\/div>\n<\/div>\n<div class=\"ERNutrition\"><\/div>\n<div class=\"endeasyrecipe\" style=\"display: none;\">3.2.2925<\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"<p>Nutty, crunchy and yes it&#8217;s slightly bitter&#8230; Besides blooming flowers, sprouting green leaves, chirping birds and drizzling\u00a0rain, another good thing about spring is that I get to see and buy a lot of variety of greens at farmers market or at\u00a0regular\u00a0grocery stores. The view of fresh greens itself is soothing and\u00a0refreshing\u00a0to my eyes. Every time &hellip; <\/p>\n","protected":false},"author":1,"featured_media":7655,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[421,520,80],"tags":[521,43],"class_list":["post-7651","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-fusion","category-greens","category-sides","tag-greens-2","tag-stir-fry"],"_links":{"self":[{"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/posts\/7651","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/comments?post=7651"}],"version-history":[{"count":0,"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/posts\/7651\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/media\/7655"}],"wp:attachment":[{"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/media?parent=7651"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/categories?post=7651"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/tags?post=7651"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}