If you have regular broccoli on hand, you could use the florets as a substitute for the Broccolini (a cross between broccoli and Chinese kale), though the flavor will be somewhat different. Round out this stir-fry with cooked white rice.

　　Active time: 15 min Start to finish: 15 min

Ingredients

　　2 tablespoons vegetable oil

　　3/4 lb large shrimp (15), peeled and deveined

　　1 1/2 teaspoons grated peeled fresh ginger

　　1 teaspoon minced garlic

　　1 bunch Broccolini (8 oz), cut into 1/4-inch-thick diagonal slices

　　1/2 cup water

　　3 tablespoons hoisin sauce

　　3 tablespoons soy sauce

　　1/2 teaspoon dried hot red pepper flakes

　　Heat 1 tablespoon oil in a large nonstick skillet over moderately high heat until hot but not smoking, then cook shrimp until golden and almost cooked through, about 1 minute on each side. Transfer shrimp to a dish. Heat remaining tablespoon oil in skillet over moderately high heat until hot but not smoking, then sauté ginger and garlic, stirring, until golden. Add Broccolini, water, hoisin, soy sauce, and red pepper flakes and cook, stirring occasionally, until Broccolini is just tender, about 5 minutes. Stir in shrimp and cook until just heated through.