Do you know Bimi? This is a broccoli relative, a cross between broccoli and a type of Chinese cabbage, with only one floret growing on green asparagus-thick stems. So you can throw the stem together with bouquets directly in the pan – it’s convenient. This does not peel the stems, which is also good. So we brought in the new vegetables for the test kitchen and tried them.
Unfortunately, an unpeeled Bimi stalk is tougher after cooking than a peeled broccoli stalk and due to its slightly tough skin, the Bimi stem needs quite a long time, namely about 10 minutes in the pan. At least that was the case with my samples from Viktualienmarkt in Munich, but of course it could also have been a stupid coincidence. However, thicker slices of plain broccoli along with its bouquets are ready in 5 to 7 minutes. I have not tried it, but Bimi fits very well with my asparagus linguine recipe, I would halve the Bimi stalks in length and then cook them like asparagus.
Bimi also tasted wonderful in my test recipe with peanut sauce and rice noodles – I will, however, prepare the recipe again next time with traditional broccoli, because Bimi is primarily a marketing event: the variant tastes pretty good – but costs much more than regular broccoli and it is not even organic. And even organic broccoli costs much less, even considering that Bimi produces almost no waste. I’m always willing to sacrifice my savings for good taste – but I can not taste the benefits here. Fresh broccoli is a wonderful vegetable, so I stick to the proven model.
Rice noodles with peanut sauce and broccoli
- 200 G round rice noodles (Vietnamese bun noodles, 1.2 mm diameter) rice noodles
- 2 limes lime
- 600 G Broccoli (or asparagus broccoli, see text) Broccoli, asparagus broccoli
- 4 el rapeseed oil (or similar oil) rapeseed oil
- 1 el dried chipotle chili flakes – or other not too hot, but aromatic chili flakes such as Szechuan chili flakes or Piment d’Espelette flakes chili flake
- Light peanut sauce
- 2 Garlic cloves garlic
- 125 G salted peanuts (or 100 g peanut butter and some chopped nuts or sesame to sprinkle) peanut
- 1 el oil
- 300 ml broth (chicken or vegetable) broth
- Vietnamese fish sauce – Nuoc Mam, (alternatively: soy sauce)
- 1 tsp sugar
1. Prepare the sauce first: peel the garlic cloves and grate them with sugar in a mortar (without a mortar, chop the garlic and mix with the sugar later). Lightly salt the peanuts on kitchen paper. Roughly chop 2 tablespoons peanuts, finely grind the rest in a blender or food processor. Heat 1 tablespoon oil in a saucepan. Add ground peanuts and roast on low heat for 2 to 3 minutes, add garlic paste and roast again for the same time. Add chicken broth, cook on low heat for 10 minutes. Mix thoroughly, add a few drops of fish sauce to taste.
Soak rice noodles in warm water for 10 minutes. Boil a large saucepan of water, add rice noodles and cook for about 4 minutes (or according to the instructions on the package). The noodles should be white and still a little al dente. Pour off and allow to drain.
Squeeze the lime juice from a lime and cut the rest into eighths. Wash and dry the broccoli very well, cut off the dry ends. Cut off the stems, peel and cut into 5 mm thick slices, separate bouquets. Boil in the oil for 6 to 8 minutes, put the lid on and add about 100 ml of water at the beginning – the vegetables will steam at first, but after a while they start to fry. Add chili flakes, mix gently, fry briefly. Add the rice noodles and lime juice, mix and then mix in the peanut sauce – serve immediately so the noodles do not have time to soak up the sauce.