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  • Writer's pictureAVA KING

Sauteed Vegetables with Lemon Caper Aioli and Crunchy Garlic in Chili Oil


1 stalk broccolini

1 & 1/2 cups asparagus, cut about 1 inch length

1 pound baby bok choy

1 tbsp olive oil

1 tbsp water

salt and pepper to taste

Lemon Caper Aioli

1 cup mayo

2 garlic cloves, minced

1 tbsp capers, finely chopped

2 tbsp cup lemon juice

1 tsp lemon zest

1 tsp dijon mustard

2 tbsp olive oil

1 tsp pepper

pinch of kosher salt

2 tbsp S&B Foods Japanese Crunchy Garlic with Chili Oil to garnish


Lemon Caper Aioli:

01) In a small bowl, whisk the mayonnaise with the lemon juice, zest, capers, and dijon mustard. Whisk in the olive oil in a steady stream and season with salt and pepper.

02) Heat a large skillet over medium with olive oil. Add your broccolini. Cover and cooking occasionally, until the it is bright green and the stalks are fork tender, 8-10 mins. Season with salt and pepper. Remove and set aside.

03) Add in your asparagus and cook for about 5 mins. Add the water and steam for about 1 min til it turns bright green. Add your bok choy and cook til the stems are tender. 5-6 mins. Stirring occasionally.

04) Add the aioli on the bottom of the serving plate. Add the veggies on top and garnish with the crunchy garlic in chili oil. *If you don't have this (which I highly recommend you get) you can add a little bit of chili oil on top of the veggies, fry slices of garlic and add slivered almonds on top to recreate it.

05) Serve warm.



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