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Ingredients
- 1 pound broccolini (2 bunches; 450g), trimmed
- 2 teaspoons (10ml) vegetable oil
- Kosher salt and freshly ground black pepper
- 1/4 cup (75g) XO sauce, store-bought or
- 2 teaspoons (10ml)
- (optional)
Method
- When all the charcoal is lit and covered with gray ash, set a small wire rack on top of the chimney and allow to preheat for 5 minutes.
- (if necessary) and
- the wire rack.
- Toss broccolini and oil in a large bowl until stalks are evenly coated. Season lightly with salt and pepper.
- Working in batches, arrange broccolini on the prepared wire rack, taking care not to overcrowd them and keeping the florets away from the direct heat of the coals. Cook until stalks are charred on first side, 30 to 45 seconds. Flip broccolini and cook on second side until stalks are charred and just tender, about 30 seconds longer. Transfer to a serving platter and set aside.
- Repeat grilling process with remaining broccolini. When you are ready to serve, dollop spoonfuls of XO sauce over the broccolini, then drizzle with black vinegar (if using). Serve immediately.
