Korean fried rapini with oyster mushrooms

Korean fried rapini with oyster mushrooms

korean fried rapini pic

Rapini or Broccoli rabe
Care of Amy Symington

It’s not quite spinach; it’s not quite broccoli, but it’s a helluva tasty and just as good for you as both!  Contrary to its appearance, rapini is actually a cousin of the turnip and is called “cime di rapa,” in Italian which literally meaning “turnip tops.”  It is a green cruciferous vegetable, which has similar health benefits to other cruciferous vegetables like cauliflower, kale and cabbage.  The leaves, buds and stems are all edible and rich in vitamin A, B, C, and K as well as iron, magnesium, potassium and zinc.

It is filled to the brim with cancer fighting phytochemicals like indole-3-carbonol which can aid in the prevention of cellular damage from free radicals.  It contains sulphuric compounds which, in addition to decreasing inflammation and toxins in our bodies, can also help to reduce one’s risk of heart disease.  Moreover, its vitamin C and folate content decrease homocysteine, an amino acid that can be found in our arteries, and if found in excess can lead to heart disease.

Due to its high vitamin K and calcium content, rapini scores big points in the maintaining strong and healthy bones department too.  It’s also high in antioxidants like lutein, which is great for our eye sight and for the prevention of macular degeneration. On top of all of this, rapini is fibre rich and low on the glycemic index, which can improve our cholesterol and stabilize our blood sugar levels!

Rapini is notorious for its slightly bitter flavour, but if steamed or blanched prior to lightly pan searing or frying, the bitterness will dissipate and its sweetness with be enhanced.  Use it in casseroles, curries, stir-frys, soups, salads or as a side, all on its own.


Korean fried rapini with oyster mushrooms

Makes 4 servings


  • 1 tbsp sesame oil
  • 1 bunch green onion, sliced and white and green separated
  • 2 cloves garlic, minced
  • 1 large red chilli, minced
  • 2 cups oyster mushrooms, thinly sliced
  • 1 bunch rapini, washed, steamed tender and dried
  • 1/8 tsp salt
  • 1 lemon wedge
  • 1 tbsp white sesame seeds


  1. In a large sauté pan over medium high heat add sesame oil. Once heated add the white parts of the green onions, garlic and chili and sauté until fragrant, about 3 minutes.
  2. Next add mushrooms and sauté until brown, about 3 minutes.
  3. Next add the rapini and cook for 5 minutes or until heated through and coated with oil and seasonings.
  4. Sprinkle with salt and toss.
  5. Place onto a serving plate, squirt with lemon, sprinkle with remaining green onions and sesame seeds.



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