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broccolini recipe plenty more edamame green beans coconut

Asian Inspired Broccolini Recipe, Edamame, Coconut

Tom Schmidt (eatwithtom.com)
Tangy, fresh and light with tons of lime and coconut. Take a ride around the world with this tropical vegetable dish. The Kaffir Lime leaves give an amazing aroma of lime throughout the dish without citrusy bitterness. Finished with heaping handful of cilantro for an ultimate fresh taste.
Course Dinner
Cuisine Asian
Servings 4


  • 12 oz Broccolini
  • 1/2 lb trimmed green beans
  • 1 1/2 cups shelled frozen edamame soy beans
  • 3 tbsp olive oil
  • 1 medium onion diced
  • 2 1/2 tsp mustard seeds
  • 1 handful Kaffir Lime leaves 10-15
  • 3 bay leaves optional
  • 3 whole dried chilis
  • zest of one lime
  • juice of one lime
  • 1 cup cilantro 1/2 bunch
  • 2/3 cup chopped young coconut meat or grated coconut


  • Yotam Otteolenghi's Plenty More Recipe Adaptation for Broccolini and Edamame Salad
  • Rinse green beans and broccolini in fresh cold water. Set a large pot of water to boil.
  • Trim the tips off green beans.
  • Trim bottoms of broccolini.
  • Dice Onions
  • Roughly chop cilantro.
  • Once water is boiling rapidly, add green beans and broccolini. Set a timer for only 3-4 minutes to blanch. Remove promptly to a colander with a large slotted spoon or tongs. Rinse under cold water to stop the cooking. Set aside in a large bowl.
  • Retain boiling water for edamame. Add edamame and set timer for 2 minutes. Then drain edamame in colander discarding the boiling water. Rinse under cold water. Add to large bowl with broccolini and edamame.
  • Put on cut-resistant gloves. With a large chef's knife, gently whack the top portion, about 1.5 inches down from the tip. Use moderate force, to chip away at the white flesh until you hit the inner woody center. Work your way around the top making 5-6 cut areas. Once the core cracks, you are almost in, be careful to not lose all of the milk.
  • Remove top of coconut. Dump milk into a glass and enjoy.
  • Use a spoon to remove the coconut meat. Roughly chop and set aside.
  • In a large sauté pan, heat 2 tbsp of olive oil over medium heat. Add onions and cook until soft, about 5 minutes.
  • Add the mustard seeds and continue cooking until they begin to pop, or about 2 minutes. The mustard seed will toast and begin to brown slightly.
  • Add Kaffir Lime leaves, bay leaves, chiles and and lime zest. Continue cooking for 2 minutes.
  • Add blanched veggies (green beans, broccolini, and edamame) to the sauté pan to combine. Cook very briefly, 1-2 minutes and remove from heat.
  • Add coconut, cilantro and lime juice to finish. Stir gently to combine and
  • Let’s Eat!