Bimi is very similar to broccoli, only the stems are a lot narrower, longer and softer. This makes them easier to eat than the stem of broccoli (although you can prepare more than enough with that, too). The instructions of bimi is very easy, and like broccoli, it fits into plenty of different dishes. In SIMPLE from Ottolenghi there is a recipe for bimi with an Asian touch. He combines it with ginger, soy sauce and peanuts.

That dish is one of my favorites from the book for a reason. Still, I wanted to experiment a little with it. In this recipe , I use the ingredients of Ottolenghi's bimi as the base for a sheet cake. The operations are slightly simplified to avoid burning your seasonings. And the result is quite stunning. Puff pastry is obviously not something you expect in Asian cuisine, but it combines very nicely with the different flavors of the dish. The peas were added to make the sheet cake a little more filling, but are completely optional. Tasty though, and healthy!

You can serve the sheet cake immediately warm, but it is also very tasty cold. Cut it into small pieces and serve it as a snack, or take it to a picnic. You can also eat it the next day at lunch . Warm it up in the oven if necessary.